These vegetarian nachos are a healthy spin on an often not-so-healthy recipe. Incorporating some vegetarian meals into your repertoire is not only good for the environment and your digestive system, but also good for your wallet! This whole meal costs less than $12 to feed four people and it is sure to be a winner with the whole family. Legumes such as kidney beans and adzuki beans are high in plant protein, promote digestive regularity and are beneficial for weight loss as they help to keep you feeling fuller for longer, while also being low-calorie and nutrient-dense. This recipe was designed for ultra-convenience but if you prefer not to use a microwave, you can saute the ingredients in a frypan on the stovetop. If you have a little extra time, feel free to bake the nachos before serving and top with a sprinkle of coriander.
Prep time: 10 minutes
Cooking time: 20 minutes
30g of butter or coconut oil
2 large onions finely chopped
2 cloves of crushed garlic
1 teaspoon paprika
1 teaspoon cumin
1 x 400g can crushed tomatoes
2 x 300g cans of red kidney beans or adzuki beans (drained and rinsed)
1 ripe avocado, mashed for guacamole
2 large roma tomatoes
juice of 1 lime
4 cups packed baby spinach
1 cup grated cheese
1 packet of natural corn chips (optional)
Combine butter/oil, onions, garlic and spices in glass microwave bowl and cook on high for 6 minutes.
Add crushed tomatoes and beans to the mixture, then slightly mash, cook on high for another 10 minutes.
While mixture is cooking, dice the roma tomatoes into small cubes to make a salsa, then add half the lime juice.
Next, mash the ripe avocado with a fork, and add the remainder of the lime juice.
Serve the cooked bean mixture over baby spinach or/and corn chips.
Top with grated cheese, tomato salsa and guacamole. Enjoy!