Guacamole Preparation
- Scoop out the flesh of an avocado and mix with a fork until it is as smooth as possible.
- Add the juice of one lime, a teaspoon or so of sweet chilli sauce, some chopped fresh coriander and season with salt and pepper. Continue to mix well. Taste, add more lime or sweet chilli as necessary. Set aside or place in fridge until nachos are ready to serve.
Nacho Preparation
- Gently heat olive oil and fry the finely chopped garlic lightly for a minute or so on a medium heat.
- Add the chilli beans and tomatoes, stir well and simmer the mixture
- Wash and prepare broccoli, cauliflower, carrot, green and red capsicum by cutting into very small pieces (similar to mince).
- Add the chopped vegetables to the beans and tomatoes, cover and continue to simmer until vegetables are tender, stir on a regular basis.
- When vegetables are tender, remove the lid and cook for a little longer to reduce any excessive liquid. Add some fresh chopped coriander, sweet chilli sauce and season to taste.
- Heat nachos chips in a heat proof dish in the oven on a low heat (optional).
Serving Suggestions
Place warm corn chips on a plate, cover with nacho mix, grated cheese, guacamole and sour cream.
This recipe is really versatile, any assortment of vegetables can be used. This is a great vegetarian meal, however mince can be browned and added at the beginning if you prefer, giving you a good all round meal of meat and veg!
