Veggie Nachos
One for Meat-Free Mondays.
INGREDIENTS
Spray olive oil
1/2 white onion, diced
3 cloves of garlic, diced
2 tsp paprika
1 tsp of each ground cumin and oregano
1/2-1 tsp chilli flakes (depending on your spice tolerance)
1 tin of Polpa chopped tomatoes
1 cup of vegetable stock (can also use chicken stock)
1 Tbsp brown sugar
Salt and pepper, to taste
1 can black beans, drained and washed
1 can of brown lentils, drained and washed
50g edam cheese, grated
60 corn chips
100g Anchor protein plus yoghurt
6-8 jalapenos, halved
1/4 cup corn kernels, charred
6 baby tomatoes, halved
1/2 cup coriander, diced
METHOD
In a large pan, spray with olive oil and heat over medium heat. Add the diced onion and garlic, and sauté for about 3-4 minutes until soft and fragrant.
Stir in the paprika, cumin, oregano, and chili flakes. Cook for an additional 1-2 minutes until fragrant.
Pour in the tin of tomatoes, vegetable stock, and brown sugar. Season with salt and pepper.
Bring the mixture to a simmer. Let it cook for about 15 minutes, stirring occasionally, until slightly reduced and the sauce is thick and glossy. Adjust seasoning if needed.
Add the black beans and lentils. Stir to combine. Let it simmer for another 5 minutes to ensure the beans and lentils are heated through and absorb some of the sauce.
Preheat your oven to 190 degrees. On a large baking sheet, spread out the corn chips. Pour the veggie mixture evenly over the chips and sprinkle with cheese.
Bake the nachos for 10-12 minutes or until the cheese has melted and the edges of the chips are slightly crispy.
Once baked, remove from the oven and top with jalapeños, corn kernels, halved baby tomatoes, and chopped coriander.
Drizzle with the Anchor Protein Plus yoghurt and serve immediately.
Serves 2
Nutritional Information: per serving
Calories: 599kcal
Protein: 30g
Fat: 20g
Carbohydrate: 69g
If you liked this recipe, be sure to check out our new recipe book (Protein Know How) HERE