Corn, Bean, Zucchini and Fetta Nachos

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:

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.
Add the cumin, capsicum and garlic and cook for 15-30 seconds or until fragrant.
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.
Add the red kidney beans, cook for another 5 minutes. Season with salt and pepper to taste
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.
Place in the microwave on high for 2 minutes or until the cheese has melted.
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.