RECIPE BY:

Georgia Barnes

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 300g natural corn chips
• 90g cheddar cheese, grated
• 2 avocados, mashed
• 1/2 lemon, juiced
• 1/2 cup natural yoghurt
• 1/3 cup pickled jalapeños
• 1 zucchini, sliced into ribbons
• 1/4 cup fresh coriander

GREEN VEGGIE & BLACK BEAN FILLING:

• 2 tbsp extra virgin olive oil
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp ground coriander
• 1 onion, finely diced
• 1 clove garlic, chopped
• 1 head broccoli, finely chopped
• 1 cup Brussels sprouts, finely sliced
• 400g can black beans, drained and rinsed
• 2 cups baby spinach, roughly chopped
• 3/4 cup vegetable stock
• Salt and pepper

METHOD:

• Preheat oven to 180 o C. Line a baking tray with baking paper.
• Place a large frypan over medium heat. Add cumin, paprika and ground coriander. Toast spices until fragrant. Add olive oil, onion and garlic. Sauté until translucent. Add broccoli, Brussels sprouts and black beans and cook for 3-4 minutes or until tender. Add spinach and stock. Cook for a further 2-3 minutes. Remove from heat and season to taste with salt and pepper.
• Arrange corn chips on prepared baking tray. Spoon vegetable filling over chips and sprinkle with grated cheese. Bake in the oven for 10 minutes, or until cheese has melted.
• To serve, mash avocados with lemon juice and season to taste with salt and pepper. Place a generous spoonful of natural yoghurt and avocado on top of nachos. Mix jalapeños, zucchini ribbons and coriander together and place on top of nachos. Serve warm and enjoy!