HEALTHY VEGETARIAN NACHOS
Saturday nights at my place are Mexican Night and on the menu last night was vegetarian nachos. I have to admit when I usually make nachos it involves some store bought tortilla chips, a jar of nachos sauce and a boat load of grated cheese and sour cream. In an attempt to be make Mexican Movie night semi-healthy my room mate and I decided to make everything from scratch, including the chips. With significantly less calories than my usual recipe (I use that term loosely here) these nachos were surprisingly delicious, even without the cheese and sour cream overload!
What you will need:
4 light tortillas
1 can of your favourite beans
1 can tomato purée
1 teaspoon paprika
1 teaspoon cayenne pepper
2 teaspoons hot chilli powder
1 teaspoons garlic powder
1 avocado, cut into slices
A handful of chopped shallots
4 jalapeño peppers, sliced
1/2 cup finely grated cheese
What to do:
In a frypan lightly toast your spices (without oil). This helps bring out their flavour and aroma. Now pour in the tomato purée and canned beans. Bring your mixture to the boil, stirring occasionally. Once boiling reduce the heat to a simmer and allow your sauce to cook for about 5 minutes or until it thickens. While your beans are simmering start making the tortilla chips. To do this simply cut your tortillas into triangles and bake in a Moderate oven on a lined baking tray until crisp. Serve your sauce over the tortilla chips and top with some sliced avocado, a sprinkle of cheese, some shallots and jalapeño peppers. Enjoy!
Serves 2.
Your 2 cents!