Rainbow Baked Nachos
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This colourful ‘all-in-one’ dinner makes an easy mid-week meal powered with plant-based protein and plenty of colourful plant foods.
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- Rainbow Baked Nachos
Black beans are a good source of folate, potassium, iron and dietary fibre, they create a tasty base for the rich red topping of antioxidant-rich red capsicum and red onion. The creamy avocado topping provides fat-soluble vitamins, vitamin E and heart-healthy monounsaturated fats. This rainbow bake is sure to get the kids excited about eating their vegetables.
Serves 4
Prep time 15 minutes
Cook time 10 minutes
Vegetarian and Vegan suitable, Gluten Free, Nut Free, Dairy Free
Ingredients
- 400g can black beans, drained & rinsed
- 400g can diced tomatoes
- 1 tsp ground cumin
- ½ tsp ground chilli
- 150g packet corn chips
- 1 red capsicum, diced
- ½ red onion, diced
- 300g can corn kernels, drained & rinsed
- 1 avocado, finely diced
- 1 cup fresh coriander
- 1 lime, cut into wedges
How to make
1. Pre-heat grill to high. In a small mixing bowl, mix together the black beans, diced tomatoes, cumin and chilli. Season with salt and pepper and mix well.
2. Scatter corn chips across the base of a deep baking dish and top with the black bean mixture. Scatter over the red capsicum, red onion and corn. Place baking dish under the grill for 6-8 minutes, or until warmed through.
3. Remove and top with avocado, coriander and lime wedges.
Notes
Dish best served immediately.
Nutritional information
| Kilojoules | 1795kJ | Protein | 13.5 g |
| Carbohydrates, total - sugars, total |
44.3g 8.7 g |
Fat, total - saturated fat |
18.6 g 5.1g |
| Sodium | 485 mg |
|
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