Nachos

Dinner
Photo of Nachos
Nadia Lim’s Meat-Free Nachos

Ingredients

  • 1 Tbsp oil
  • 1 onion, finely diced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 carrots, peeled and grated
  • 1 zucchini, grated
  • 1 capsicum, finely diced
  • 1 red chilli, finely chopped (seeds optional)
  • 1 tsp cocoa powder
  • 1 x 400g can mild chilli beans
  • 1 x 400g can chopped tomatoes
  • 3/4 cup grated cheese
  • GUACAMOLE
  • 1 ripe avocado
  • 1 garlic clove
  • 1–2 Tbsp lemon or lime juice
  • TO SERVE
  • 200g corn chips
  • 1/2 cup sour cream
  • 1/4 cup fresh coriander
  • Lemon or lime wedges

Method

  1. Preheat oven grill to high.
  2. Heat oil in a large (oven-proof if possible) fry pan over medium heat. Add onion and cook for 3–4 minutes until golden.
  3. Stir in cumin, coriander, carrots, zucchini, capsicum, and chilli. Cook for 4–5 minutes until vegetables soften, adding a splash of water if needed to prevent sticking.
  4. Add cocoa powder, chilli beans, and chopped tomatoes. Simmer for 5 minutes until sauce thickens. Season with salt and pepper.
  5. Sprinkle grated cheese over the top and grill for 2–3 minutes until golden.
  6. For the guacamole, mash avocado with garlic and lemon/lime juice. Season with salt and pepper.
  7. Serve nacho mix over corn chips with guacamole, sour cream, fresh coriander, and citrus wedges. Let everyone build their own!