Bean and lentil nachos

Instructions

1 Preheat oven to 200°C. Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 3–4 minutes, then add half the Mexican seasoning. Add capsicum and tomato, stirring to combine. Reduce heat to low and simmer for 15 minutes.

2 Meanwhile, lightly spray each tortilla with olive oil and sprinkle with remaining Mexican seasoning. Cut tortillas into triangles, arrange on 2 large baking trays and bake for 3–4 minutes or until just crisp. Set aside to crisp up further.

3 Add sugar, lentils, beans and fresh coriander to pan, stirring gently to combine.

4 To make the salsa, place all ingredients in a small bowl, mixing well to combine.

5 Divide tortillas among serving plates. Top each with bean mixture, cheese and salsa, then serve dolloped with yoghurt.