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vegetarian nachos
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Vegetarian Nachos

A yummy and super easy meal to whip up for the family or just for one!
Course Main Course
Cuisine The Plate Model, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 568kcal
Author Laura Hartsuiker

Ingredients

  • 175 g corn chips
  • 435 g bean, refried, canned
  • 1 cup salsa, tomato, jarred thick and chunky
  • 120 g cheese, tasty, low fat grated (1 cup)

Guacamole:

  • 1 avocado
  • 1 tomato finely diced
  • 2 tsp lime juice only
  • 1 tbsp coriander, fresh finely chopped

To serve:

  • 2 tbsp cream, sour
  • coriander, fresh

Instructions

  • Pre-heat oven to 180° celsius (fan forced oven).
  • Spread corn chips over a 6 cup baking tray and dollop the refried beans over chips - this can be a bit tricky but try to smooth it a little bit and squish it into some the chip crevices.
  • Top with salsa and sprinkle with cheese and bake in oven for 15 minutes or until the cheese has melted.
  • Meanwhile, make the guacamole by mashing the avocados in a bowl with a fork - leave it as smooth or as chunky as you like. Stir in tomato, coriander and lime juice. Season to your taste with salt and pepper.
  • Serve up nachos with guacamole, coriander and a dollop of sour cream.

Notes

Whole foods: 55%
1 serve of this recipe provides:
  • 1 serve carbohydrate
  • 1 serve protein
  • 1 serve fat
  • 1 serves vegetables

Nutrition

Calories: 568kcal | Carbohydrates: 44g | Protein: 22g | Fat: 31g | Saturated Fat: 13g | Sodium: 1085mg | Fiber: 15g | Sugar: 5g | Calcium: 383mg