Ultimate Plant Based Nachos

Nachos are an easy, quick and fan favourite dish around here! AND as an added bonus, they can be super nutritious if you know how to make them!

Leave out the mince meat, cheese and sour cream, and pack in the veggies and guacamole and you have a balanced, tasty and nutrient dense meal the kids will love!  This vibrant meal comes together fast and can be varied to whatever you have on hand. Don't have kale, use spinach or silverbeet. No kumara? Add more carrot or try some pumpkin! 

Nachos are a firm favourite in our home. They're also a wonderful vehicle for loads of veggies when you make them right!

Ingredients:

• 2 Tbsp olive oil

• 1 medium brown onion, diced

• 1/2 tsp cumin powder

• 1 tsp dried oregano

• 1 tsp smoked paprika

• 1/4 tsp dried chilli powder (or more if like it spicy!)

• 2 400g cans diced tomatoes

• 1 medium orange kumara, finely diced

• 1 medium carrot, finely

• 1/2 cup corn kernals (tinned is fine)

• 1 cup finely diced kale

• 1 400g can brown lentils (brine drained)

• 1 400g can bean mix (brine drained (usually this includes chickpeas, pinto beans, kidney beans etc.))

• 1 packet nacho chips

• salt and pepper to taste

• handful fresh corriander, to serve

Directions:

1. In a large saucepan, heat oil and saute onion for 2 minutes.

2. Add all the spices and cook for another minute.

3. Add tinned tomatoes, kumara and carrot and simmer on low for 15-20 minutes until veggies are soft (but not mushy). Add 1/4-1/2 cup of water if needed.

4. Add corn kernels, chopped kale, bean mix and lentils, then mix well to combine and heat through. Season with salt and pepper.

5. Place corn chips into four bowls, top with hot nacho mix and then add your favourite accompaniments. Mine are a generous dollop of guacamole, some thick plain coconut yoghurt (can use sour cream), fresh coriander and some chilli flakes.