Vegetarian nachos

Name: Vegetarian nachos
Yield: 4
Ingredients: 425g can black (turtle) beans, rinsed, drained; 2 small tomatoes, roughly chopped; 1 small green capsicum, seeds and white membrane removed, roughly chopped; 1 small red onion, finely chopped; 30g sachet Mexican seasoning mix; 350g plain corn chips; 1 cup (120g) grated cheddar; 1 avocado, roughly chopped; Coriander sprigs and lime wedges, to serve; 1 cup (240g) sour cream; 1 garlic clove, crushed; 1 small Lebanese cucumber, finely chopped; 1 tbs finely chopped coriander leaves; 1 tbs finely chopped flat-leaf parsley leaves; Finely grated zest of 1 lime

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Fresh, zingy - and totally vego! We're loco for these nachos.

425g can black (turtle) beans, rinsed, drained
2 small tomatoes, roughly chopped
1 small green capsicum, seeds and white membrane removed, roughly chopped
1 small red onion, finely chopped
30g sachet Mexican seasoning mix
350g plain corn chips
1 cup (120g) grated cheddar
1 avocado, roughly chopped
Coriander sprigs and lime wedges, to serve

Cucumber & herb cream

1 cup (240g) sour cream
1 garlic clove, crushed
1 small Lebanese cucumber, finely chopped
1 tbs finely chopped coriander leaves
1 tbs finely chopped flat-leaf parsley leaves
Finely grated zest of 1 lime

Method

1.

Preheat the oven to 200°C. For the cucumber and herb cream, combine all ingredients in a small bowl and season with sea salt and freshly ground pepper. Chill until ready to serve.
2.

Place the beans, tomato, capsicum, onion and seasoning in a bowl. Season to taste and stir gently to combine.
3.

Divide corn chips between 2 ovenproof dishes and top with the bean mixture, then the cheese. Bake for 10 minutes or until bean mixture is hot and cheese is melted and bubbling.
4.

Remove from the oven, then top each with avocado, dollops of cucumber and herb cream, and coriander sprigs. Serve with lime wedges.