Veggie Nachos Recipe

This is a delish veggie nacho recipe (could also be made vegan with cheese/yoghurt substitutes) that's quick, easy, cheap, healthy and a great way to use up some old veggies in your crisper (we all have them...)

Ingredients:

• 1 x brown onion (diced)

• 1 x capsicum (diced, any colour, go wild)

• 1 x zucchini (grated)

• Option to also add carrot (grated), mushrooms (sliced) or eggplant (diced) if you'd like to fill it out more

• 1 x tin of tomatoes

• 1 x tin of kidney beans (or any beans you want)

• 1 x packet of taco seasoning

• 1 x jar of salsa

• Cheese (optional vegan cheese)

• Greek yoghurt (for serving)

• Avocado dip (avocado, lemon juice and salt)

• Corn chips

Method:

1. Chop the veggies and add into a pan on medium heat with some olive oil, cook until the softened

2. Add in the taco seasoning, stir to coat the veggies until fragrant

3. Add in the tinned tomatoes and kidney beans, stir to combine

4. Add in approx. 1/2 jar of salsa, add salt/pepper to taste

5. Reduce heat to low, allow the nacho mixture to simmer until thickened to your liking, stirring occasionally. This is a perfect time to make a quick avocado dip (avocados, lemon juice and salt to taste)

6. Serve mixture on corn chips (or rice) with cheese, avocado dip, Greek yoghurt, more salsa and your fav herbs (I enjoy spring onion and coriander)

7. Enjoy!

In terms of brands, I usually go generic for everything (e.g. Coles or Woolworths home brands), but you do you ;)

With love,

Chloe-Jade xx