Healthy Nachos

I’ve been enjoying these ‘nachos’ for years, ever since I met my husband. To be honest I love this meal, not only because it is delicious winter comfort food that’s healthy but because he usually cooks it, not me! Now George is enjoying it too. Filled with legumes – high in protein and good quality carbohydrates while naturally low in fat and salt, plus the addition of cheese and a side of crusty bread and salad or veg it’s a simple healthy meal sure to become a favourite of yours too.

Nutrition Note: A winter warmer, this is a healthy, lower saturated fat and lower salt twist on nachos that the whole family can enjoy.

Ingredients

• 2 tsp olive oil
• 1 brown onion, finely chopped
• ½ -1 long red chilli, deseeded and finely chopped
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 x 400g cans red kidney beans, drained and rinsed
• 2 x 400g cans no added salt diced tomatoes
• 4 tbsp no added salt tomato paste
• 2 tsp fresh oregano, chopped or 1 tsp dried oregano
• 1-2 cups grated tasty cheese

Method

Step 1

Preheat the oven to 180°C. -

Step 2

Heat the oil in a frying pan over medium-high heat. Add the onion, chilli, cumin and coriander and sauté for 5 minutes or until the onion is soft. -

Step 3

Add the red kidney beans, tomatoes, tomato paste and oregano and stir to combine. -

Step 4

Simmer for around 15 minutes, stirring regularly, or until the sauce reduces and thickens. -

Step 5

Pour the bean mix into a quiche dish or 6 x 1 cup individual ramekins, top with the grated cheese and bake for around 20-25 minutes or until the cheese turns golden. -

Step 6

Serve with crispy pita triangles, crusty bread and a side salad. Natural yoghurt, guacamole or an avocado salsa are also delicious accompaniments. -

Step 7

Storage tip: Store any leftover healthy nachos in the fridge for 2-3 days.
Freezing tip: freeze the tomato, bean mix (without the cheese) before baking in the oven for up to 2-3 months. -