Veggie-ful Nachos

#loveyourleftovers. This fresh take on a family classic is sure to be a crowd pleaser! Delicious Mexican flavours paired with the light crunch of baked tortillas are a match made in heaven. Enjoy as a plant based meal, or top with chicken for an extra protein hit.


Serves 2

Ingredients

Nachos
½ tsp oil
½–1 onion, thinly sliced
1 clove garlic, minced
2 tsp paprika
1 Tbsp tomato paste
Pinch of chilli flakes (optional)
1 tsp salt
Remaining can chopped tomatoes
1x 400g can chopped tomatoes
200g pumpkin, diced 1–2cm
1 carrot, cut in half lengthways and thinly sliced
½ capsicum, diced 1–2cm
1 cup vegetable stock
¾ can or 180g red kidney beans, drained and rinsed
¼ broccoli, diced 2cm
1 stalk celery, sliced 1cm
¾ cup frozen corn

Baked chips
1 wholegrain wrap or mountain bread, cut into 3cm triangles 
OR 200g kumara, sliced into 0.5cm rounds
½ tsp olive oil

To serve

2 Tbsp lite sour cream
A few picked coriander leaves

Method
1. Preheat oven to 180°C. Line an oven tray with baking paper.

2. Prep & cook nachos. Heat oil in a medium pot over medium heat. Add onion, garlic and a pinch of salt and cook for 3–4 minutes, until beginning to soften. Add paprika and tomato paste and cook for 30 seconds.

3. Add salt, canned tomatoes, kidney beans, pumpkin, carrot, capsicum and stock, bring to the boil, reduce to a simmer, cover and cook for 12 minutes.

4. Prep & cook chips. Place triangles of wrap (or kumara rounds) onto prepared tray and brush or spray with oil. Season and bake for 6–8 minutes for bread (or 15–17 minutes for kumara), until golden and crunchy.

5. Finish nachos. Remove lid and cook a further 4–6 minutes, until pumpkin is soft. Add beans, broccoli, corn and celery to pot and cook for a further 3–4 minutes, until tender. Season well.

To serve, divide nacho mixture between bowls and top with sour cream. Dig a few baked chips into the bowl. Season with freshly cracked black pepper and top with coriander.

Nutritional Info (per bowl)
Energy (kJ): 1821
Energy (Cal): 436
Carbohydrate (g): 63.1
Protein (g): 19.3
Fat (g): 7.0
Saturated Fat (g): 1.7
Sugars (g): 22.8


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