Use the leftovers from Australia’s best spaghetti bolognaise in this super fast nachos recipe.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
- 2 cups easy bolognaise (see related recipe)
- 400g can red kidney beans, drained, rinsed
- 1/2 x 230g packet salt-reduced corn chips
- 2 cups reduced-fat grated pizza cheese
- 1 large tomato, diced
- 1 small avocado, mashed, to serve
- Light sour cream, to serve
- Chopped fresh coriander, to serve
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
- Step 2Heat oil in a frying pan over medium heat. Add cumin and cayenne. Cook, stirring, for 30 seconds or until fragrant. Add bolognaise and beans. Bring to the boil, stirring occasionally. Reduce heat to medium-low. Simmer for 5 minutes or until heated through.
- Step 3Arrange corn chips on prepared tray. Sprinkle three-quarters of the cheese over chips. Top with mince mixture. Sprinkle with remaining cheese. Bake for 10 minutes or until cheese has melted and corn chips are heated through.
- Step 4Divide between plates. Top with tomato, avocado and sour cream. Sprinkle with coriander. Serve.
- High fibre
- Low carb
- Lower gi
Nutrition
3011 kj
Energy
44.1g
Fat Total
17.8g
Saturated Fat
9.2g
Fibre
43.8g
Protein
90mg
Cholesterol
824mg
Sodium
32.2g
Carbs (total)
All nutrition values are per serve
Notes
You could serve bolognaise and bean mixture on jacket potatoes; as a toasted sandwich filling or in meat pies.
- Author: Michelle Lucia
- Image credit: Rob Palmer
- Publication: Super Food Ideas
0