Super Vegan Healthy Nachos |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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My boyfriend loves all things Mexican flavoured, I think because of all the cheese, sour cream and meat (stop drooling, Steve!) Here's my attempt at making a healthy vegan supper which he will enjoy. Of course, cheese could also be added for non-vegans. Ingredients:
4 corn tortillas, cut into wedges |
1 (8 ounce) can diced tomatoes |
1 (8 ounce) can black beans or 1 (8 ounce) can kidney beans |
1/2 cup frozen corn |
5 small button mushrooms, diced |
1 green bell pepper, diced |
1 tablespoon tomato paste |
1/2 teaspoon chili powder |
1/4 teaspoon white pepper |
1/4 teaspoon salt |
1/2 teaspoon garlic powder or 1/2 teaspoon crushed garlic clove |
1 lime, juice of |
1/2 avocado |
1 lime, juice of |
1 tablespoon finely diced red onion |
1 peeled and deseeded chopped tomato |
Directions:
1. Blend the avocado, lime juice, onion and tomato by roughly mashing or pulsing in a food processor. Set aside.
2. Spray the corn tortillas with oil and bake until crispy. Set aside.
3. Meanwhile, simmer tomatoes, beans, vegetables and spices together for about 30-40 minutes, until reduced and thick.
4. Arrange corn chips on plates, spoon over the vegie-bean mix, and top with a dollop of the guacamole. I often garnish this with chopped cilantro, or shredded scallions.
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