fbpx

Amanda’s Veg Nachos

Serves: 4 serves
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Not just your average nachos, Amanda’s take on the classic includes a variety of vegetables to amp up the flavour and add some sneaky health benefits!

ingredients

1 carrot, finely chopped
1 cup pumpkin, without skin, diced
½ onion, chopped
4 large broccoli florets, chopped
1 tomato, diced
4 medium mushrooms, chopped
1 can black beans, drained
1 tbsp vegetable stock
1 tsp cumin
1 tsp garlic powder
1 tsp paprika
Salt and pepper, to taste
300g/10.5oz (roughly) corn chips
½ cup shredded vegan cheese

Optional toppings
½ large avocado
½ small lemon

method

1. Preheat the oven to 180 degrees celcius/350 degrees fahrenheit and line a baking tray with baking paper.

2. Finely dice 1 carrot, 1 cup of pumpkin, ½ onion, 4 broccoli florets, 1 tomato, 4 medium mushrooms, and saute together in a large saucepan. Using a spatula, move the vegetables around the pan until they begin to soften, this will take roughly 10 minutes.

3. Drain and rinse well a can of black beans, then add to vegetables in saucepan along with 1 tbsp vegetable stock, 1 tsp cumin, 1 tsp garlic powder, 1 tsp paprika (if you like it spicy use cayenne pepper instead) and salt and pepper to taste. Stir for another 3-4 minutes.

4. Lay out 300g/10.5oz of corn chips on the baking tray. Spread them out evenly so they are covering the entire tray. Spread the vegetable mix over the top, ensuring every chip gets a bit! Sprinkle ½ cup of vegan cheese evenly over the top.

5. Place the tray in the oven for 10-15 minutes, or until chips reach your desired crispness.

6. While chips are baking, place ½ avocado on a plate and mash with a fork until smooth. Add salt, pepper and a squeeze of lemon to taste and mix well.

7. Remove nachos from the oven and serve with dollops of guacamole!

*try serving with a side of finely chopped jalapeños for an extra kick of zest and spice.

nutritional information

Calories – 430
Protein – 14.5g
Carbohydrates – 70g
Fat – 11.3g

Nachos with Nutrients

One of Amanda’s favourite recipes to cook for friends, these nacho’s are always an instant hit. With a good serving of vegetables and blackbeans, this is a quick and delicious way to boost your antioxidants, vitamin C, and fibre, which all play a part in fighting free radical damage to the body and building healthy cells. Eating a variety of vegetables also provides your body with essential minerals like magnesium, zinc, and phosphorus. These minerals are super important if you are regularly exercising as they are key to cell processes including hydration, energy production, and bone formation. These nacho’s are a real post workout boost as black beans in particular also provide a good protein hit, which help us build and maintain muscle mass and get stronger. Pass us a plate please!

Annie Long

Annie Long

FBFM Head Recipe Designer

Annie is a certified nutritionist with a plant-based focus. She believes that eating a diet primarily made of plants is not only beneficial to our bodies, but also for the environment and the animals we share it with. Food is her passion, but when she’s not in the kitchen you’ll find her hanging out with her golden retriever somewhere by the sea!

instagram: @annielonglife