Project Description

Corn, Bean, Zucchini and Fetta Nachos

New Recipe

  • Serves 4
  • Preparation time: 20 minutes
  • Cooking time: 22 minutes

Homemade always tastes better. This smoky, home cooked, veggie filled nacho dish, topped with tangy Lemnos Fetta will have them coming back for more every time.

Ingredients:

For the nacho sauce

  • 1 small red onion, finely diced
  • 2 tbsps olive oil
  • 2 medium garlic cloves, finely chopped
  • 2 tsp ground cumin
  • 2 tsp smoked red paprika
  • ½ red capsicum, cut in 1cm squares
  • 1 small zucchini, cut in 1cm cubes
  • 2 tbsps finely chopped oregano or 2 teaspoons dried oregano
  • 400g can crushed tomatoes
  • 2 tbsps pickled jalapenos or 1 fresh jalapeño chilli sliced (optional)

Method:

  1. Heat oil in a medium frying pan over medium heat. Add onion, stirring occasionally for about 4 minutes or until the onion is soft and just starting to turn golden.
  2. Add the cumin, capsicum and garlic and cook for 15-30 seconds or until fragrant.
  3. Add the tomatoes, zucchini, jalapenos and oregano and cook stirring a few times, for about 10 minutes until all the flavours are combined and the vegetables are tender.
  4. Add the red kidney beans, cook for another 5 minutes. Season with salt and pepper to taste
  5. Arrange the corn chips in a large microwave proof dish, place a pile of the fresh nacho sauce in the centre scatter the top with grated cheddar cheese, mozzarella slices and crumbled fetta.
  6. Place in the microwave on high for 2 minutes or until the cheese has melted.
  7. Serve immediately, decorated with coriander leaves and a side of sour cream.

Tip: Make a double batch of this nacho sauce and freeze for an easy, healthy snack or another meal.

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