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Easy vegetable nachos

Prep 15 min - Cook 30 min / Serves 4-6 / Photographer – Janet Zenari / LoadingBookmark / Print /
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This dish is mostly raw (apart from the pureed tomato) and because of this easy to prepare. We also like this dish served on a bed of rice for an alternative to the corn chips.  If you prefer the beans warm you can add the beans into the sauce whole in the last 10 minutes of cooking.

Ingredients

  • 400g / 14oz tin tomatoes – pureed
  • 2 small red chillies – washed, sliced finely
  • 1 red capsicum – washed, deseeded, diced
  • 1 green capsicum – washed, deseeded, diced
  • 2 400g / 14oz tins red kidney beans – rinsed, drained, blended
  • 3 tablespoons olive oil
  • 20 cherry tomatoes – washed, quartered
  • 1 red onion – peeled, rinsed, diced
  • 3 avocados – skin removed, blended
  • 1 garlic clove – peeled, rinsed, crushed
  • 1 lemon – juiced
  • 1 red onion – peeled, rinsed, diced
  • 230g / 8oz corn chips

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Directions

  1. In a small pot add pureed tomatoes and chillies bring to a boil and simmer on low heat covered for 30 minutes. Set aside.
  2. Prepare capsicums and combine in a serving bowl.
  3. Blend beans and oil in a food processor or blender.  Place in a serving bowl.
  4. Prepare tomatoes with onion and combine in a serving bowl.
  5. Blend avocado, garlic and lemon.  Combine with onion in a serving bowl.
  6. To assemble layer individual plates with corn chips, pureed tomatoes, capsicum, cherry tomatoes, beans and finish with avocado mix as pictured.  Alternatively, place bowls on table and individuals combine to taste.

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