Sneak some nutrition into your favourite Mexican meal with these epic healthy nachos. Swap corn chips for mountain bread, load up on veggies and top with black beans.
This recipe is vegetarian and suitable for plant-based diets. Serves 4.
- 4 wholemeal or quinoa Mountain Bread Wraps
- Cooking oil spray
- 1 tb extra virgin olive oil
- ½ onion, finely chopped
- 1 garlic clove, crushed
- ½ tsp chilli flakes or use fresh chilli (optional)
- ½ red capsicum, finely chopped
- 1 corn cob, kernels removed or 1 small can of sweet corn, drained
- 1 can black beans (400g), drained, rinsed
- 1 can (400g) diced tomato
- 2 tb reduced-salt taco mix
- 1 avocado, diced
- 2 Truss tomato, finely diced
- Squeeze fresh lemon juice
- 2 tb Greek natural yoghurt
- Garnish: a dollop of Greek yoghurt and coriander
- Heat a large fry pan to medium heat, add oil, onion, garlic, chili (if using) and capsicum until soften and aromatic, roughly 2 minutes.
- Add the corn, beans, canned tomatoes, taco mix and water. Bring to the boil and reduce the heat to simmer, stirring occasionally, for 12-15 minutes, or until bean mixture is thick. Set aside.
- To make the salsa, add the avocado, tomato and lemon juice to a small mixing bowl, season with salt and pepper, and gently mix. Set aside.
- Cut the Mountain Bread wraps into halves, then quarters, then into triangular pieces. Spray with cooking oil and place under grill in batches for 30 seconds to 1 minute per side, until crisp and golden.
- On a large serving platter, top the Mountain Bread chips with bean mixture, then top with avocado and tomato salsa. Garnish with coriander, grated parmesan cheese and a dollop of Greek yoghurt.
Notes: Notes: Leftover bean mixture can be stored in the freezer or refrigerated for up to 4 days. Use leftover bean mixture for lunch wraps or serve with brown rice or quinoa.