Serving suggestions:
Make as nachos with tortilla wrap “chips”, top a baked potato, filling for toasted sandwich/jaffle/quesadilla, burrito bowl or burrito with brown rice.
Packed with hearty beans, colourful veggies and melty cheese, these vegetarian nachos are a flavour-filled fiesta everyone will love!
Ingredients
- 1 large onion, finely diced
- 2 carrots, grated
- 1 zucchini, grated
- 2 tsp minced garlic
- 1 x 425g can 4 Bean Mix, drained and rinsed
- 2 x 425g can red kidney beans, drained and rinsed
- 1 x 425g can corn kernels, no added salt, drained and rinsed
- 1 x 425g baked beans, salt reduced
- 880 g tinned diced tomatoes
- 700g tomato passata
- 1 tbsp olive or canola oil
- 4 tbsp (1/4 cup) Mexican spice mix
- Shredded cheese to serve
- Optional – natural Greek yoghurt to serve
- Optional – guacamole to serve
- Tortilla wraps baked into tortilla “chips”
Method
- Heat oil in large saucepan. Add onion and cook until soft. Add garlic and cook for 1 minute.
- Add carrot and zucchini to saucepan, cover and sweat vegetables for 5 minutes to soften.
- Drain and rinse corn, 4 bean mix and kidney beans. Add to pot.
- Add all other ingredients including spice mix to pan.
- Bring to the boil, cover, reduce heat and simmer for 30 minutes, stirring occasionally. Turn off heat and allow to cool.
- Portion (approx. 70 grams) into silicone muffin cases and place in freezer.
- Once frozen, pop out servings and store in sealed container in the freezer for up to 3 months.
- When ready to serve defrost required number of portions in glass bowl and heat in microwave, or saucepan on the stovetop.
- Portion into foil tray as follows – 20 grams tortilla chips, top with portion of nacho mix, top with 30 grams shredded cheese. Place under grill until cheese is melted. Add one tablespoon (20 grams) Greek yoghurt.
