Zoe’s Veggie Nachos

Serve up this fast and healthy vegetarian recipe.

INGREDIENTS:

• 1-2 tablespoon olive oil
• 1 450 grams can black beans, drained and rinsed
• 1 450 grams can cannellini beans, drained and rinsed
• ½ cup fresh raw corn cobs
• 1 onion, chopped finely
• 1 red capsicum, sliced
• 1 red chilli, sliced finely
• 1-2 cloves garlic, chopped
• 1 cup fresh tomato, diced
• 1 teaspoon cumin, ground
• 1 teaspoon coriander, ground
• 1 teaspoon smoked paprika ground
• ½ teaspoon cayenne pepper
• Natural corn chips or pita bread cut into triangles and baked with a little olive oil and pinch of salt

TOPPINGS:

• 1-2 avocados
• Lime zest and juice
• 1 tomato, chopped
• 1 red chilli, chopped finely
• ¼ cup coriander, chopped
• 1-2 tablespoon natural yoghurt
• 1 cup grated cheddar cheese, feta or goat cheese

METHOD:

1. Heat olive oil in a frying pan over medium-high heat, add onion and garlic, cook for 2-3 minutes until fragrant.
2. Add cumin, coriander, smoked paprika and cayenne pepper, fry off for 1-2 minutes
3. Add capsicum and stir-fry for 1-2 minutes before adding tomato, cook for 5-6 minutes until slightly soft. Toss in black beans and cannellini beans and cook for a further 5-6 minutes.
4. Season to taste.
5. To make a guacamole, mash together avocado, add chopped coriander, lime zest and juice, mix in the chopped tomatoes, yoghurt and a drizzle of olive oil, set aside.
6. Place corn chips on a plate, top with few spoons of beans in sauce, guacamole, grated cheese or broken feta cheese, sliced chilli and jalapenos.