Healthy Bean Nachos

It’s the middle of May and it was 25 degrees today ... in southern Victoria!

 

Even the kids were confused and asked for the slip and slide.  Somehow I was convinced but the results predictable... one sprinkle of icy water and they were shivering cold.  As it goes with kids it was an activity that lasted less than 5 minutes but worth the laughs it all the same.

It was then time for a quick and easy dinner and either the water play helped their appetites or this is just a sure winner for the kids.  Healthy bean nachos are flexible in ingredients, easy to make, much healthier than the traditional nacho versions, and most importantly a little fun to eat!

Tonight for the sauce I used some left over Mexican Beans and you could easily substitute with your own favourite beany tomato mix.  Even a tin of refried beans for a super quick or camping version.

Healthy Bean Nachos

2 pita bread sounds cut into pieces
½ onion
1 clove of garlic
1/2 a red or green capsicum
1 x 400gm tin of red kidney beans
1 x 400gm tin of diced tomatoes
4 medium mushrooms
1 medium carrot
½ of a zuchini
olive oil
½ tsp Cummin
½ tsp Coriander
½ tsp Paprika
1 handful of shredded lettuce
½ cup grated tasty cheese
½ avocado
½ cup yoghurt

Make Mexican sauce

· Place onion and garlic in the Thermomix bowl and chop for 5 seconds on speed 5

· Add a drizzle of olive oil with spices and cook on 100° for 3 mins

· Add roughly chopped capsicum, carrot, zucchini and mushrooms and chop for 3 seconds on speed 5

· Add tomatos and beans and cook for a further 10 minutes on speed 1 Reverse at 100°
 

Arrange Nachos

·  Layer pita bread pieces on a baking tray

·  Follow with mexican sauce and sprinkle with cheese

·  Bake for about 10 minutes at 180° or until bread is crisp and cheese is melted

· Top with lettuce and a mix of avocado and yoghurt

And magic, just like unseasonally warm autumn weather, watch it disappear!