October 18, 2016 / In food , veggie / Tagged as: spring onions, coriander, pepper, tomatoes, tortillas, tabasco, black beans, avocado, feta

Veggie Nachos

Total Cook Time

30 minutes

Ingredients

  • 6 spring onions
  • bunch of coriander
  • 1-2 mixed peppers (red, yellow, etc)
  • 1 red chilli
  • 3 vine ripe tomatoes
  • 1 lime
  • olive oil
  • 4 corn tortillas
  • cumin seeds
  • 1 X 400g black beans
  • tabasco chipotle sauce
  • 1 avocado
  • Feta cheese

Method

  1. Heat oven to 180C (200C non-fan).
  2. Slice peppers and red chilli. Heat a hot griddle pan, add a little olive oil and cook until soft and charred.
  3. Pick leaves off coriander and dice spring onion. Cut tomatoes in half.
  4. Before the peppers fully cook add the spring onion and tomatoes and cook them a little. Remove griddle mix and allow to cool down a bit.
  5. Cut corn tortillas into wedges and cook in a small amount of olive oil in oven. 5 minutes.
  6. Heat a pan and add a little oil, add the beans, few dashes of tabasco and 1/2-1 teaspoon of cumin. Mix with a spoon as the beans heat to break them up a little. Once well softened and infused with flavours remove from pan.
  7. Scatter coriander into the hot griddle mix (tomatoes, peppers etc). Season with pepper.
  8. Add avocado slices to mix. Squeeze juice of a lime over the food.
  9. Arrange tortillas in a bowl. Top with the beans, salsa, avocado and a crumbling of feta and the remaining coriander leaves.