Spicy Four Bean Nachos

Protein packed

Posted in Main meals Snacks

Tags: easy dinner, easy peasy, high protein, nut free, refined sugar free, vegan, vegetarian

This is a good staple recipe that you can jazz up however you like: throw in some capsicum, add a homemade cheese, or swap out the corn chips for a whole baked potato for a heartier meal!

Prep: 15 mins

cook: 10 mins

serves:

2

Easy Peasy

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You will need:

1 tablespoon vegetable oil
1 onion, diced
1 tablespoon taco seasoning mix (see recipe below)
400 g tin four-bean mix, rinsed and drained
1 large ripe tomato, diced
230 g (1 packet) corn chips
100 g dairy-free cheese*, grated (optional)
1 cup sweet corn kernels, rinsed and drained
Small handful coriander, roughly chopped
Pickled jalapeño chilli slices, to serve (optional)
Guacamole, to serve

Taco Seasoning Mix**

½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon chilli flakes
1 teaspoon dried oregano
2 teaspoons sweet paprika
1 teaspoon ground cumin
Pinch of sea salt
Pinch of black pepper

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Recipe: Taste for Life

Photography: Chris Middleton

Stylist: Deb Kaloper

Directions:

1Combine all the taco seasoning mix ingredients in a small bowl and set aside.
2Heat the oil in a large saucepan and fry the onion over medium heat for 1-2 minutes, until softened and slightly translucent. Add the taco seasoning mix and stir for about 30 seconds, until all the aromas are released. Add the beans and stir to coat with the spice mix, then stir in the tomato and cook for 4-5 minutes, stirring frequently until slightly thickened.
3To serve, arrange the corn chips on a plate, then scatter with the cheese, if using. Top with the hot bean mix, sprinkle with the corn kernels and top it off with a generous spoonful of guacamole.
4Garnish with coriander, and squeeze the other half of lime over the top. Serve with a small bowl of jalapeños for those who like a bit of a kick.

*Tip: If you want to use a homemade cheese, try our stretchy, gooey, melty mozzarella! Before adding the other toppings, pop the cheese-scattered chips in the oven at 180°C for 5-10 minutes, keeping an eye on them to make sure the chips don't burn.

**If you’re short on spices (or time), you can use a packet of premixed taco seasoning from the supermarket.

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