Ingredients
8
8 servings
- •1 tablespoon oil
- •1 cup passata
- •1 large onion, chopped
- •½ celery stalk, chopped
- •½ carrot, chopped
- •½ teaspoon smoked paprika
- •½ teaspoon chilli powder
- •1 teaspoon cumin powder
- •½ teaspoon oregano
- •½ teaspoon parsley
- •2 cans kidney bean, rinsed and drained
- •2 cloves garlic, grated
- •salt
Instructions
- Heat a large pot with oil, sauté the onion, celery and carrots till caramelised and golden.
- Drain, rinse and set aside the kidney beans.
- Pour in the passata, throw in the taco seasoning and allow the sauce to simmer and thicken.
- Add the kidney beans, season and let the sauce bubble away till the beans combine with the Taco seasoning and the sauce thickens.
- To serve:
- Layer a large ovenproof dish with tortilla chips.
- Spoon the kidney bean sauce over the chips to cover it.
- Sprinkle generous amounts of grated cheese.
- Bung the layered nachos into a preheated oven at 350*F for 15 mins.
- Serve sprinkled with a fresh salsa or salad.
- Drizzle over with a mayo dressing.
- Spoon a huge dollop of sour cream on top, share and dig in.
Nutritional Facts
Per 8 servings
- Calories: 129
- Carbohydrate: 28g
- Fat: 2g
- Fiber: 7g
- Protein: 10g
- Sugar: 2g
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