Nom nom nachos
Nachos with a twist! With nutritious kūmara instead of corn chips, this nacho-style, vegetarian friendly dish will be a winner for kids and adults alike.
Ingredients
Method
Ingredients
- 800g kūmara, sliced into ½ cm rounds
- 3 large carrots, cut into thin slices
- 2 tablespoons oil
- Pepper, to taste
- 1 tablespoon paprika (optional)
- 1 teaspoon cumin (optional)
- 2 x 410g cans corn kernels, rinsed and drained
- 1 x 410g can black beans, rinsed and drained
- 1 x 400g can lentils, rinsed and drained
- 1 large onion, finely diced
- 150g cheese*, grated
- 125g sour cream*
- ½ bunch parsley*, leaves and stalks roughly chopped
- ½ lettuce*, shredded
* These ingredients are shared with other recipes from the weekly meal planner.
Method
- Heat oven to 190C bake or 170C fan bake. Prepare a large roasting tray or baking dish. Combine sliced kūmara, carrots, oil, pepper, and spices (if using) in a large bowl and toss to coat. Transfer onto the roasting tray or baking dish. Bake for 20-30 minutes, or until tender, turning halfway through.
- Remove from oven, top with corn, black beans, lentils, diced onion, and cheese. Return to the oven and cook for a further 10 minutes or until the cheese has melted.
- Place on the table to serve, dollop with sour cream and sprinkle with parsley. Serve with shredded lettuce.
Skill level: Easy as
Cooking tips
- If desired, sprinkle with your favourite nuts and seeds before serving for extra crunch and additional nutrients.
Adapt it
- You can swap the black beans to kidney beans.
- Use frozen corn instead of canned, just defrost before using.
- You could make a mince with meat or a plant-based mince and veges to top the kūmara with if you prefer.
- Use low fat sour cream if you like.
Leftover tips
- Can be eaten for lunch the next day.