Loaded Veggie Nachos
| 1 tbsp | olive oil |
| 1 | onion, finely diced |
| 1 tsp | freshly minced garlic |
| 1 kg | canned kidney beans, or any legumes of choice |
| 2 tbsp | tomato paste (concentrated puree) |
| 1 tbsp | sweet paprika |
| 1 tbsp | ground cumin |
| 1 tsp | onion powder |
| 1 tsp | garlic powder |
| 1 tsp | dried oregano |
| 1 tsp | salt |
| ½ tsp | cracked black pepper |
| ⅓ cup | water |
| 150 g | frozen corn kernels |
| Tomato and coriander salsa | |
| 2 | tomatoes, diced |
| 1 red | onion, finely diced |
| 1 bunch | coriander (cilantro), leaves picked |
| 2 tbsp | lime juice |
| ½ tsp | salt |
| To serve | |
| 200 g | corn chips (roughly 1 cup per person) |
| ½ cup | freshly grated cheddar (see note 1 to make it vegan) |
| ½ cup | freshly grated mozzarella (see notes 1 and 2) |
| 1 | avocado, mashed |
| ¼ cup | sour cream (see note 1 to make it vegan) |
| Fresh sliced jalapeños or pickled jalapeños, to serve (optional) |
| Preheat the oven to 220°C (200°C fan). |
| Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic. Cook, stirring, for 2 minutes or until softened. |
| Add the kidney beans and tomato paste and stir them through. |
| Add the sweet paprika, cumin, onion powder, garlic powder, oregano, salt and pepper. Cook, stirring, for 30 seconds. |
| Add ¼ cup (60 ml) of water and the corn. Add an additional ¼ cup if the water reduces too quickly and you would like the bean mixture to be saucier. Reduce the heat to low and simmer, uncovered, for 8 minutes. |
| To make the tomato and coriander salsa, combine the ingredients in a bowl and set aside. |
| Arrange the corn chips on a baking tray lined with baking (parchment) paper and top with the bean mixture. Sprinkle with the cheeses. Bake for 3–5 minutes or until the cheese is melted and bubbling. |
| Top with the tomato and coriander salsa, and dollops of mashed avocado and sour cream. Sprinkle with jalapeños (if using) and serve immediately! |
| NOTES |
| 1: You can buy vegan (plant-based) shredded cheese and sour cream from most supermarkets,. |
| 2: Using a combination of cheddar AND mozzarella means you get a sharp, bold flavour from the cheddar and a gooey, melty texture from the mozzarella, but you can add any cheese you like! |