Use the brand new Gourmet Vegies Chef’s Combo Mexican Fiesta to create these delicious Nachos
1 tablespoon of Olive oil
Organic Cherry tomatoes
Capsicum Red, roughly chopped
Carrot, peeled and roughly chopped
Red onion, peeled and roughly chopped
Red kidney beans
1 clove of garlic
½ teaspoon Chilli Hot
2 tablespoons fresh Coriander
Avocado, halved and finely chopped.
Pre heat oven to 180 degrees. Heat oil in a large fry pan and add onion and garlic until brown.
Add carrot, capsicum, mushrooms, chilli and coriander to the pan until just cooked.
Add the lentils and red kidney beans, for 2-3 minutes until heated through.
Layer corn chips, cheese, and bean mixture and repeat. Place in the oven for 10-15mins or until the cheese has melted.
Remove the nachos from oven and top with the avocado, sliced olives and sour cream to enjoy.
Download PDF recipe here