Vegetarian nachos
https://www.coop.co.uk/recipes/vegetarian-nachos
Put this fully loaded dish with homemade tortilla chips on the table and let everyone dig in
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Feeds
4
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Ready in
40 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 44g
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Ingredients
- 1 1/2 tbsp Co-op olive oil
- 1 red onion, chopped
- 1 tsp ground cumin
- 11/2 tsp smoked paprika
- 4 Co-op jarred sliced green jalapenos, finely chopped
- 400g can brown lentils, drained and rinsed
- 400g can Co-opItalian chopped tomatoes with herbs
- 6 Co-op mini wheat and white tortilla wraps
- For the topping:
- 2 tbsp sour cream
- 4 Co-op cocktail on the vine tomatoes, roughly chopped
- 1 avocado, cubed
- Handful coriander, roughly chopped
Method
- Heat 1/2 tbsp of the olive oil in a pan
- Add the onion and cook for 10 mins, until softened
- Stir in the spices and half the chopped jalapefios, then cook for 2 mins more
- Add the lentils, tomatoes and 1/3 can of water
- Season and simmer for 20 mins, or until thickened
- Meanwhile, heat the oven to 190°C/fan 170°C/Gas 5
- Brush the tortilla wraps on both sides with the remaining oil, then cut each one into 6 triangles
- Spread them across 2 baking trays, season and bake for 10-15 mins, or until golden
- Leave to cool a little
- Pile the tortilla chips on a tray or platter, then pour over the lentil chilli
- Mix the sour cream with a little water to thin, then drizzle over
- Scatter over the tomatoes, avocado, remaining jalapenos and coriander
