Kate’s meat-free nachos

Ingredients

• 1 Tbsp oil
• 1 onion finely diced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 carrots, peeled and grated
• 1 zucchini, grated
• 1 capsicum finely diced
• 1 red chilli (choose if you want seeds or not) finely chopped
• 1 tsp cocoa powder
• 1 x 400g mild chilli beans
• 1 x 400g can chopped tomatoes
• 3/4 cup grated cheese

Guacamole

• 1 ripe avocado
• 1 garlic clove
• 1-2 Tbsp lemon or lime juice

To serve

• 200g corn chips
• 1/2 cup sour cream
• 1/4 cup coriander
• Lemon or lime wedges

Method

1. Preheat oven grill to high.
2. Heat oil in a large fry pan (ideally oven proof) on medium heat. Cook onion 3-4 minutes until golden. Add cumin, coriander, carrots, zucchini, capsicum and chilli and cook for a further 4-5 minutes until veges are soft. Add a splash of water if veges start to stick.
3. Stir in cocoa, chilli beans and canned tomatoes. Simmer for 5 minutes until sauce thickens. Season with salt and pepper.
4. Sprinkle over cheese and grill for 2-3 minutes until cheese is golden.
5. Mash avocado with lemon or lime juice and garlic (chopped or crushed) and season with salt and pepper.
6. Serve with all the additionals and let everyone create their own dish.

Nadia Lim’s Meat-Free Nachos

Ingredients

• 1 red onion, finely diced
• 1 capsicum diced
• 2 carrots grated
• 1.5 Tbsp nacho spice mix (mix together 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon onion powder, ½ teaspoon ground cumin and ½ teaspoon ground coriander. For spice, add ¼-½ teaspoon ground chilli or cayenne pepper.)
• 400g can chopped tomatoes
• 400g can mild chilli beans
• 400g can red kidney beans, drained and rinsed
• 1 Tbsp sweet chilli sauce
• 1 cup grated cheese

To serve

• 1/2 cup sour cream or greek yoghurt
• 1 Tbsp tomato sauce
• 2-3 tsp chipotle sauce
• Corn chips
• 1/4 cup chopped coriander

Method

1. Preheat the grill to high.
2. Heat a drizzle of olive oil in a large frying pan (preferably ovenproof) on medium heat. Cook the onion and capsicum for about 4 minutes until softened. Add the carrots and nacho spice mix and cook for another minute.
3. Add the tomatoes, chilli beans, kidney beans and sweet chilli sauce and stir to combine. Simmer for about 5 minutes until the sauce has thickened slightly. Season to taste with salt and freshly ground black pepper.
4. While the sauce is simmering prepare the rest of the meal: mix the yoghurt or sour cream, tomato sauce and chipotle sauce together in a small bowl.
5. Sprinkle the cheese over the bean sauce and place the pan under the grill for about 5 minutes until the cheese is bubbling and golden. If you don’t have an oven-proof pan, transfer the bean mixture to an oven-proof dish before topping with the cheese to grill.
6. Serve with all the additions and let everyone create their own plate.

Adrien’s nachos

Ingredients

• Onion
• Can of refried beans
• Can of chalpa sauce
• Can of chili beans
• Can of lentils
• Corn chips
• Cheese
• Sour cream
• Avocado
• Caramelised onions