Name: Vegetarian nachos
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 medium brown onion (150g), chopped finely; 1 clove garlic, crushed; 400 gram can chopped tomatoes; 420 gram can mexican beans, drained, rinsed; 230 gram packet corn chips; 1 cup (120g) grated cheddar cheese; 1/2 cup (120g) sour cream; 1 tablespoon chopped fresh coriander

Vegetarian nachos

Possibly the most popular snack food of recent times, a piping hot share plate of nachos is always a crowd pleaser. This vegetarian version is so delicious that we're pretty confident the carnivores will love it, too.

Serves 4

Prep

10M

Cook

50M

Total

Ingredients

1 tablespoon olive oil

1 medium brown onion (150g), chopped finely

1 clove garlic, crushed

400 gram can chopped tomatoes

420 gram can mexican beans, drained, rinsed

230 gram packet corn chips

1 cup (120g) grated cheddar cheese

1/2 cup (120g) sour cream

1 tablespoon chopped fresh coriander

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Heat oil in medium frying pan; cook onion and garlic, stirring, about 5 minutes or until onion softens. Stir in undrained tomatoes and beans.

3.Bring mixture to a boil; reduce heat, simmer, uncovered, 15 minutes, stirring constantly, until mixture thickens slightly.

4.Place corn chips onto large ovenproof plate; spoon bean mixture over chips, then sprinkle with cheese. Bake, uncovered, about 10 minutes or until cheese is melted. Serve topped with sour cream and coriander.