Nachos are always a crowd pleaser. But a big pile of mince on top of fried corn chips topped with tonnes of cheese and sour cream does not make a very nutritious meal. This is a delicious, healthy vegetarian nacho alternative to the greasy favourite. Personally, I enjoy this far more! It’s perfect for meatless Monday.
I have to say that for a long time I was a bit weary of making dishes with beans/legumes. But every recipe I’ve made has turned out delicious, and this version of healthy vegetarian nachos is a favourite in my home. You know when you’re meat loving husband enjoys the vegetarian version better you’re onto a winner. These healthy vegetarian nachos uses kidney beans and black beans to make a delicious, filling vegetarian chilli. Serve with sliced avocado or homemade guacamole, salsa and just a small serve of corn chips and you’ve got a nutritious meal that’s a good source of protein, fibre and nutrients.
Did you know that kidney beans are really high in antioxidants? Yup, kidney beans are a clear superstar when it comes to antioxidants, beating many other vegetables. They are also a good source of magnesium, potassium, iron, folate and thiamine. Black beans are also a good source of nutrients and antioxidants. The surface coat of the black bean is an excellent source of three anthocyanin flavonoids: delphinidin, petunidin, and malvidin. These three anthocyanins are which gives black beans their colour.
I use organic beans and tomatoes most of the time as they’re still really cheap – under $2.5o a can.
Healthy Vegetarian Nachos
1 tablespoon of oil
5 cloves of garlic, crushed
1 small onion, finely diced
1 tablespoon cumin
1 teaspoon ground chilli
1/2 teaspoon cinnamon
2 teaspoons cocoa powder
1 can organic black beans
1 can organic kidney beans
2 cans organic canned tomatoes
salt and pepper
fresh coriander (optional)
lemon or lime
In a large fry pan, heat the oil over a medium heat. Add the garlic, onion, spices and cocoa. Stir well until the onions soften – around 5-8 minutes. Rinse and drain the beans and add to the spice mix. Add the canned tomatoes and season with salt and pepper. Leave to simmer for 20-30 minutes until the chilli has thickened and some of the tomato juice has evaporated. Stir through some jalepenos – use as many or as few as you’d like. They add some spice and a nice crunch.
Serve with some avocado – sliced or mashed with lemon/lime juice, some fresh corriander and just a handful of corn chips. Garden of Eatin’ make a yummy organic corn chip – check them out here.
This vegetarian chilli is nice in tortilla wraps with salad and also simply by its self as a nourishing, filling meal.