Ole! Nachos

Shared meals are a great way to get together with friends and nothing says amigos! more than this super easy and tasty take on this traditional Mexican dish. Get your taste buds dancing!

 

Serves: 4 people

Difficulty level: Easy

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

 

Recipe by Chalmers Organics Ltd

Ingredients

Serves 4
 300 g corn chips
 1 tbsp coconut oil
 400 g can black beans, rinsed and well drained
 400 g can brown lentils, rinsed and well drained
 1 onion, diced
 1 red capsicum, diced
 400 g can chopped tomatoes
 2 cloves of garlic, crushed
 1 pack of taco seasoning mix
 1 fresh tomato, diced
 1 tbsp sliced jalapenos or green chilli
 150 g ZENZO Cheddar (choose from Original or flavoured), grated
 2 tbsp ZENZO Dairy-free Sour Cream

Directions

How to make
1

Add the coconut oil to a hot frying pan with the garlic and onions and cook for 2-3 minutes until the onions are translucent.
Add the capsicum, canned tomatoes and taco seasoning, simmer for approximately 8-10 minutes or until the tomatoes have reduced.
Add the lentils and black beans and cook for 5 minutes to warm through.

Place a layer of corn chips on a serving platter or plate, followed by 2-3 serving spoons of the bean/lentil mixture, and a sprinkle of grated cheese. Continue layering in this way finishing with a bean/lentil layer on top. Place under a hot grill briefly to help melt the cheese.

Top the nachos with some more grated ZENZO cheese, the fresh chopped tomatoes, sliced jalapenos and drizzle with Zenzo Sour Cream.

Optional
2

Try adding a cup of sweetcorn to this mix or some raw red onion, finely diced, for some extra bite!

Add a sprinkle of fresh lime juice for a truly authentic Mexican pop of flavour!

Ole! Nachos

Serves 4
 300 g corn chips
 1 tbsp coconut oil
 400 g can black beans, rinsed and well drained
 400 g can brown lentils, rinsed and well drained
 1 onion, diced
 1 red capsicum, diced
 400 g can chopped tomatoes
 2 cloves of garlic, crushed
 1 pack of taco seasoning mix
 1 fresh tomato, diced
 1 tbsp sliced jalapenos or green chilli
 150 g ZENZO Cheddar (choose from Original or flavoured), grated
 2 tbsp ZENZO Dairy-free Sour Cream

How to make
1

Add the coconut oil to a hot frying pan with the garlic and onions and cook for 2-3 minutes until the onions are translucent.
Add the capsicum, canned tomatoes and taco seasoning, simmer for approximately 8-10 minutes or until the tomatoes have reduced.
Add the lentils and black beans and cook for 5 minutes to warm through.

Place a layer of corn chips on a serving platter or plate, followed by 2-3 serving spoons of the bean/lentil mixture, and a sprinkle of grated cheese. Continue layering in this way finishing with a bean/lentil layer on top. Place under a hot grill briefly to help melt the cheese.

Top the nachos with some more grated ZENZO cheese, the fresh chopped tomatoes, sliced jalapenos and drizzle with Zenzo Sour Cream.

Optional
2

Try adding a cup of sweetcorn to this mix or some raw red onion, finely diced, for some extra bite!

Add a sprinkle of fresh lime juice for a truly authentic Mexican pop of flavour!


Coming soon…


Ole! Nachos


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