Vegetarian Nachos with Guacamole

Cook Time 35 minutes

Servings 4


1 large red capsicum, finely chopped
35g packet salt-reduced taco seasoning mix
400g can unsalted red kidney beans, rinsed, drained
410g can of Ardmona crushed tomatoes
1 small avocado, stone removed
1 medium tomato, finely chopped
½ small red onion, finely chopped
1 fresh long red chilli, deseeded, finely chopped
1 tbs lime juice
150g low-fat oven-baked corn chips
2/3cup (80g) Grated Tasty Cheese


Heat a large oil-sprayed non-stick frying pan over high heat. Cook capsicum, stirring, for 5 minutes or until softened. Add seasoning and cook, stirring, until fragrant. Add beans, tomatoes and ½ cup (125ml) water. Bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until sauce has thickened.

Meanwhile, roughly mash avocado in a bowl. Add tomato, onion, chilli and juice. Stir to combine and then set aside.

Preheat grill. Divide corn chips into flameproof serving bowls. Cover with bean mixture and sprinkle with cheese. Grill until the cheese melts. Top with guacamole and serve immediately.

TIP: Finely chop a few sprigs of fresh coriander leaves and stir through your guacamole for more zesty flavour.


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