FoodCoop Recipes
Vegetarian Nachos
Put this fully loaded dish with homemade tortilla chips on the table and let everyone dig in!
Cook
40 minutes
Serves
4
Ingredients
1 1/2 tbsp Co-op olive oil
1 red onion, chopped
1 tsp ground cumin
11/2 tsp smoked paprika
4 Co-op jarred sliced green jalapenos, finely chopped
400g can brown lentils, drained and rinsed
400g can Co-opItalian chopped tomatoes with herbs
6 Co-op mini wheat and white tortilla wraps
For the topping:
2 tbsp sour cream
4 Co-op cocktail on the vine tomatoes, roughly chopped
1 avocado, cubed
Handful coriander, roughly chopped
Method
Heat 1/2 tbsp of the olive oil in a pan
Add the onion and cook for 10 mins, until softened
Stir in the spices and half the chopped jalapefios, then cook for 2 mins more
Add the lentils, tomatoes and 1/3 can of water
Season and simmer for 20 mins, or until thickened
Meanwhile, heat the oven to 190°C/fan 170°C/Gas 5
Brush the tortilla wraps on both sides with the remaining oil, then cut each one into 6 triangles
Spread them across 2 baking trays, season and bake for 10-15 mins, or until golden
Leave to cool a little
Pile the tortilla chips on a tray or platter, then pour over the lentil chilli
Mix the sour cream with a little water to thin, then drizzle over
Scatter over the tomatoes, avocado, remaining jalapenos and coriander
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
1554kJ / 486kcal (19%) | 17.7g | 5.4g | 11.3g | 0.58g |
Medium · 25% | Low · 27% | Low · 25% | Low · 25% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 44g.
