Serves 6-8
Ingredients:
15ml olive oil
1 onion, finely chopped
4 courgettes, chopped
10ml ground cumin
10ml ground coriander
10ml paprika
10ml dried oregano
3ml dried chilli flakes
400g tin of corn kernels
400g tin of red kidney beans
400g tin of cannellini beans
400g tin of chickpeas
1 jar ready-made salsa
125ml vegetable stock
salt and pepper
1 bunch of spring onions, white parts sliced
nachos chips
250ml grated cheddar cheese sour cream and chopped coriander, for serving
Method:
Preheat oven to 200°C
Heat the oil in an ovenproof dish.
Fry the onion and courgettes until tender, about 5 minutes.
Stir in the spices and fry until fragrant, about 2 minutes. Add the corn, beans, chickpeas, salsa and stock and mix well.
Cook for a few minutes.
Taste for salt and pepper.
Scatter with spring onions.
Break the nachos over the top.
Top with cheese and bake for 10-15 minutes, until the cheese is melted and golden.
Serve immediately with sour cream and coriander.
Note: To adapt this recipe for cooking on the stove top, cook the beans in a pot and serve the nachos, grated cheese and sour cream on the side.
