Vegetarian Nacho’s

This meal can be made vegetarian or vegan, depending on how you like to top them.

I personally prefer mine with coconut yogurt and mashed avocado, as it tends to be less gluggy than traditional nachos that use sour cream and lots of cheese.

Ingredients:

2 Tbsp olive oil

1 red onion

2 tsp diced garlic

1 yellow and green capsicum diced

2 tins of kidney beans rinsed and drained

½ cup of fresh corn kernels (use tin if out of season)

400g of tomato Passata sauce (100% strained tomatoes)

½ cup of smoky bbq sauce

1 Tbsp paprika

Salt to taste

1 ripe avocado, mashed and seasoned with salt and pepper.

¾ cup of sour cream or coconut yogurt to serve

Method:

In a large pot, heat the oil on high for 3o seconds.

Add the diced onion and garlic, and fry for 2-3 minutes, stirring continuously.

Then add the capsicums, cooking for a further 2 minutes.

Next, add the kidney beans, corn kernels, tomato puree, bbq sauce and paprika.

Stir well, then bring to the boil, before covering and reducing the heat, and leaving to simmer for 30 minutes or until the sauce has thickened. Stir occasionally to avoid the mixture sticking to the pot.

Season with salt, and pepper if desired.

Place the mixture into your food processor, and pulse 5-10 times, depending on how chunky you like your nachos.

Serve with plain corn chips, 2 Tbsp of sour cream or coconut yogurt, and a big dollop of avocado.

Serves 4