Choose the famous chip ‘n’ cheese combo with a hint of chilli for fast Friday fare.
Ingredients
- Olive oil spray
- 1 brown onion, finely chopped
- 1 large zucchini, trimmed, coarsely grated
- 2 teaspoons Mexican chilli powder
- 2 x 400g cans No-Added-Salt red kidney beans, rinsed, drained
- 400g can chopped tomatoes
- 100g organic corn chips
- 50g (1/2 cup) coarsely grated reduced-fat pizza cheese
- 125ml (1/2 cup) low-fat natural yoghurt
- Thinly sliced shallots, to serve
- Fresh coriander leaves, to serve
Method
- Step 1Spray a large saucepan with oil and heat over medium heat. Cook the onion and zucchini, stirring occasionally, for 5 minutes or until soft. Add the chilli powder and cook, stirring, for 1 minute. Stir in the beans and tomato. Simmer for 10 minutes or until the mixture thickens. Use a fork to lightly mash the beans.
- Step 2Preheat grill on high. Divide bean mixture among four 350ml-capacity baking dishes. Arrange corn chips around the edge of the dish and sprinkle with cheese. Cook under grill for 5 minutes or until the cheese melts.
- Step 3Top with the yoghurt and sprinkle with the shallot and coriander.
- High fibre
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
1443 kj
Energy
12g
Fat Total
5g
Saturated Fat
12g
Fibre
17g
Protein
15mg
Cholesterol
681.51mg
Sodium
11g
Carbs (sugar)
37g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: To make Chicken Nachos Pizzas, cook 2 chicken breast fillets until cooked through. Slice. Spread the bean mixture over 2 pieces Lebanese bread. Top with chicken, corn chips and cheese. Bake at 220C until cheese melts and base is crisp.
- Author: Chrissy Freer
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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