We were after a quick healthy fast-food style dinner one Sunday evening and this is what I whipped up. A meat-free, vege-inspired healthy version of nachos - one of our fave dishes. This version is much lighter, healthier, and with the same fullness of flavour and spice of regular nachos. You can even make it dairy-free without adding Greek yoghurt or sour cream.
This dish is just as tasty and a lot better on the waistline!
Serves 2
INGREDIENTS
3/4 packed of corn chips (I used Dorritos Original)
x1 400g can of mixed beans (cannelini, kidney, chickpea etc)
x1 300g jar of hot salsa (I used Dorritos Hot Salsa)
x1 small red chilli, finely chopped
1/2 195g can of sweet corn (drained)
x1 small finely diced red onion
1/2 diced avocado (can use more if desired)
x1 cup quartered cherry tomatoes (or finely diced 2 large tomatoes)
x1 handful of fresh coriander roughly chopped
x1 clove of garlic, crushed
juice of half a lemon
natural Greek yoghurt or sour cream if desired
METHOD
- Heat the oven to 200˚ on fan bake
- Spread the corn chips evenly on a large rectangular baking dish
- Empty the contents of the can of beans into a medium sized sauce pan and stir over a low-medium heat for 2-4 minutes (do not over cook)
- Drain the corn and put into a mixing bowl, add the chopped tomatoes, onion, garlic, avocado, half of the chilli, half the coriander and lemon juice - mix to combine and set aside
- Drain and rinse the beans and put back into the pan, add the jar of salsa and rest of the chilli, stir and heat through for a further 2-3 minutes
- Remove the bean salsa mix from the heat and pour over the corn chips
- Place in the oven for 5 minutes until corn chips are heated through
- Spoon over the fresh corn salsa, (top with Greek yoghurt or soured cream if desired) and sprinkle over the remainder of the coriander and dig in!
