Plant-Based
Pumpkin nachos with black beans - Corn tortilla chips baked with spiced roast pumpkin and black beans. Topped with cheese, guacamole and fresh coriander.
1. Set oven to 200°C. Place pumpkin, drained beans, 1/2 diced onion and corn kernels on a lined oven tray. Toss with 2 tsp smoked paprika, 1 1/2 tsp cumin, 1 tbsp oil, salt and pepper. Roast for 15-20 minutes, or until pumpkin is tender.
2. Finely chop remaining onion, capsicum and tomatoes. Pick coriander leaves. Set aside on a plate.
3. Dice avocado, blend with yoghurt using a stick mixer or small processor (see notes). Season to taste with salt and pepper.
4. Remove paper with roasted pumpkin mix from tray. Line tray again and spread out corn chips. Sprinkle over roast pumpkin mix and fresh vegetables. Top with grated cheese. Return to oven for 5-10 minutes for cheese to melt.
5. Top nachos with guacamole. Garnish with fresh coriander to serve.
Tip!
Mash avocado with yoghurt using a fork instead.
2. Finely chop remaining onion, capsicum and tomatoes. Pick coriander leaves. Set aside on a plate.
3. Dice avocado, blend with yoghurt using a stick mixer or small processor (see notes). Season to taste with salt and pepper.
4. Remove paper with roasted pumpkin mix from tray. Line tray again and spread out corn chips. Sprinkle over roast pumpkin mix and fresh vegetables. Top with grated cheese. Return to oven for 5-10 minutes for cheese to melt.
5. Top nachos with guacamole. Garnish with fresh coriander to serve.
Tip!
Mash avocado with yoghurt using a fork instead.
diced pumpkin 1/2 bag
black beans 400g
red onion 1
corn cob 1
smoked paprika 1tsp
ground cumin 1tsp
green capsicum 1
tomatoes 2
coriander 1 packet
avocado 1
natural yoghurt 1/2 tub
corn chips 1 packet
cheddar cheese 150g
From your pantry: oil, salt & pepper
black beans 400g
red onion 1
corn cob 1
smoked paprika 1tsp
ground cumin 1tsp
green capsicum 1
tomatoes 2
coriander 1 packet
avocado 1
natural yoghurt 1/2 tub
corn chips 1 packet
cheddar cheese 150g
From your pantry: oil, salt & pepper
