Our veggie-loaded nachos recipe is an absolute hit in the JSHealth HQ! Enjoy wholesome protein from kidney beans and antioxidant-rich mushrooms alongside classic Mexican flavours. You can serve with corn chips and enjoy straight out of the pan – or pair with brown rice for a delicious nourish bowl. For those busy weeks, prepare the mixture in bulk and reuse in a delicious burrito or quesadilla – the options are endless. Serve with our creamy, tangy guacamole and this will soon become a family favourite!
Time to cook: 20 minutes
Serves: 3 as a main, 6 as a side
Ingredients:
- 2 tbsp extra virgin olive oil
- ½ red onion, finely sliced
- 2 garlic cloves, minced
- 1 red capsicum, finely diced
- 200g (7oz) button mushrooms
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 400g (14.1oz) tin kidney beans, rinsed & drained
- 200g (7oz) cherry tomatoes, halved
- 1 cup (100g) corn kernels, we used frozen
- 80g cheddar cheese, grated
To serve:
- ½ avocado
- ½ cup Greek yoghurt
- 1 tbsp lemon juice
- ¼ cup jalapeños, chopped
- Coriander leaves, picked
- Corn chips
Method:
Heat the olive oil in a lidded frying pan on a medium heat. Add the red onion and garlic and season with sea salt and black pepper. Sauté until translucent.
Add the capsicum and sliced mushrooms and sauté for a further 3 minutes. Add in the paprika, cumin, oregano and tomato paste and stir to coat the vegetables. Next add in the kidney beans, tomatoes and corn. Cook on a medium heat for another 5 minutes whilst stirring occasionally.
Sprinkle the cheese evenly over the top. Place the lid on top and turn off the heat. Leave to sit for 5 minutes covered, or until the cheese is melted.
To make the creamy avocado, mash the avocado until smooth. Add in the Greek yoghurt and lemon juice and whisk with a fork until creamy. Season with sea salt and black pepper.
Remove the lid from the frypan and allow the bean mix to cool slightly. Serve with the creamy avocado, chopped jalapeños, coriander and corn chips.
