Vegetarian nachos for the kids
Vegetarian nachos for the kids
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These healthy nachos are ridiculously fast to prepare and completely sidestep the packaged Mexican sauces, which contain about two teaspoons of sugar per serve.
Preparation time: 5 minutes
Cooking time: 7 minutes
Ingredients (serves 4)
- 4-6 pita wraps, cut into ‘chips’
- Olive oil
- 2 tomatoes, chopped
- 1 x 400g tin red kidney beans, drained and well rinsed
- 1 small red onion, finely chopped
- ¼ cup mixed parsley and coriander leaves, finely chopped
- 2 tsp apple cider vinegar
- 1 avocado
- 1 cup feta cheese
- Juice of one lemon
- Sea salt, to taste
- 1 cup grated cheddar cheese
METHOD
Preheat oven grill to 180ºC. Place pita ‘chips’ on trays in a single layer and drizzle lightly with olive oil. Place in the oven and grill for about three to four minutes or until lightly brown.
In a bowl mix chopped tomato, beans, onion, parsley, coriander and apple cider vinegar. Season with salt, to taste. Set aside.
Mash together the avocado, feta and lemon juice in a bowl and sprinkle with salt.
Place a layer of the pita chips on the bottom of a plate or large casserole dish and lightly sprinkle with cheese, followed by bean salsa mix and more cheese.
Place in oven and grill for about 3 minutes or until cheese is melted and golden. Scoop onto plates and top with avocado and feta mix.
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Recipe from I Quit Sugar Kids Cookbook by Sarah Wilson.