MEAT-FREE MONDAY NACHOS

Serves 4 (as a meal)

Ingredients:

Bean mix:

• 1 onion, finely diced

• 2 cloves garlic, finely diced

• 1 small red capsicum, finely diced

• 1 small yellow capsicum, finely diced

• 1 tbsp Mexican spice mix

• 400g can black beans or three bean mix

Nachos:

• 250g packet of corn chips

• 2 cups Mexican cheese, grated

Jalapeño yoghurt:

• 2 cups Greek yoghurt

• 1 lime, juice squeezed

• 1 jalapeño, finely sliced

Guacamole:

• 1 large avocado, roughly mashed

• 1 lime, juice squeezed

• 1/2 cup coriander (or cilantro for my US friends), finely chopped

Garnish:

• Coriander leaves (cilantro), jalapeño slices and fresh lime juice.

Method:

1. Preheat oven to 180 degrees.

2. In a large frying pan, add some olive oil & fry the onion & garlic over medium heat for 3 mins. Add the diced capsicum and cook for a further 2 mins. Add the Mexican spice mix and coat & cook for 3 mins. Add the drained beans and 1/2 cup of water to the pan. Simmer for 5-10 mins. Set aside.

3. Line a baking tray or shallow casserole dish with baking paper. Fill the bottom with the corn chips and then sprinkle over the cheese. Top with the warm bean mix and spread to the sides. Bake in the oven for 15-20 mins.

4. Meanwhile, make the jalapeño yoghurt and the guacamole from the ingredients above in two separate bowls. Chop the garnishes.

5. Remove the nachos from the oven. Dollop on the jalapeño yoghurt and the guacamole. Sprinkle over the garnishes. Squeeze with fresh lime juice. Enjoy!!

Tip: You can easily add meat to this dish. Add 500g chicken, pork or beef mince instead of the beans and break up the mince with a wooden spoon. Alternatively, do a half/half ratio of mince to beans.

You can find Mexican spice mix in the spice or Mexican section of your supermarket. The individual sachets for burritos or fajitas work well. I use @thespicepeople sachets which are great.