Vegetarian Nachos – an easy meal to prepare that is both child and parent friendly, and as a bonus it’s a time saver too. I use the lovely Santa Anna Nachos which are made from organic, non-GMO corn and have added plenty of gut-loving fibre-rich ingredients. Recipe below.
- 1 large packet of Santa Anna corn chips
- 1 or 2 400g tin/s of baked beans (yep, that’s right)
- 200g / 2 cups of baby spinach, shredded
- 4 spring onions, finely sliced
- 1/2 cup of baby Roma tomatoes, diced
- 1/2 cup of grated mozzarella cheese (or vegan cheese)
- 2 avocados mashed
- 1 teaspoon of ground coriander and cumin
- kosher or pink salt to taste
- 1 tablespoon of ghee or coconut oil
Start by sauteing the shredded spinach in ghee or coconut oil until it is fully wilted, then add the baked beans, salt & coriander and cumin, gently simmer for 10 min to allow all the flavors to mature.
While the bean & spinach is simmering prep the spring/ green onions and tomatoes, and mash the avocados with a little salt, fresh lemon juice and olive oil.
Then place the corn chips in a deep baking tray, covering them here and there with your bean mixture, then grate over a little mozzarella cheese (as little or as much as your heart desires). and sprinkle some spring onions over the whole dish, then pop it under the grill for a few minutes (about 3 or so).
Once the cheese has melted, remove the baking tray from the oven and serve with dollops of mashed avocado and diced baby tomatoes.
And there you have it, meatless Monday happiness on a plate.
Happy cooking & eating.