Vegetarian nachos with jalapeño sour cream

Author: Annette Forrest - Food Stylist, Recipe Writer

Photographer: John Paul Urizar

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These vegetarian nachos are a colourful, tasty way to feed a crowd. Crunch your way to healthy happiness!

Serves: 6

Time to make: 35 mins

Ingredients

More weights & measures

½ cup reduced-fat sour cream
2 tablespoons finely chopped pickled jalapeño chilli
1 tablespoon lime juice
cracked black pepper
1 tablespoon olive oil
3 spring onions, finely sliced
2 cloves garlic, finely chopped
3 cups halved then sliced mushrooms
1 teaspoon Mexican chilli powder
2½ cups quartered cherry tomatoes
½ cup tomato salsa
400g can no-added-salt kidney beans, rinsed and drained
420g can no-added-salt corn sweetcornXkernels, rinsed and drained (see tips)
200g unsalted or lightly salted corn sweetcornXchips
½ cup grated reduced-fat cheddar
ripe medium avocado, halved, thinly sliced lengthways
fresh coriandercilantroX, to serve

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

1 In a bowl, combine sour cream, jalapeño and lime juice. Season with pepper, stir and set aside.

2 In a large non-stick frying pan, heat olive oil over medium. Sauté spring onions, garlic and mushrooms for 2-3 minutes, or until softened. Add chilli powder. Cook, stirring often, for 1 minute. Stir in tomatoes, salsa, kidney beans and corn. Reduce heat and simmer, uncovered and stirring occasionally, for 12-15 minutes, or until vegie mixture is thick.

3 Meanwhile, preheat oven to 200°C. In a large baking dish, place corn chips and sprinkle with cheese. Bake for 10 minutes, until cheese melts. Top with bean mixture. Arrange avocado over nachos, top with jalapeño sour cream and scatter over coriander. Serve.

Variations

Make it gluten free: Use gluten-free corn chips and check sour cream, chilli powder and salsa are gluten free.

Boost your nachos with pink pickled onions: Put 2 medium red onions, thinly sliced, in a small bowl and pour over enough boiling water to cover. Leave for 10 minutes. Drain water off and pour over ½ cup apple cider vinegar to cover. Leave to stand for at least 5 minutes.

HFG tip

You can use 1½ cups frozen corn kernels if you prefer.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 436cal

Kilojoules 1830kJ

Protein 12g

Total fat 24g

–Saturated fat 7g

Carbohydrates 40g

–Sugars 6g

Dietary fibre 12g

Sodium 380mg

Calcium 200mg

Iron 2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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