Nachoes without meat OR beans! I’m not a huge fan of beans, i’d rather just eat veggies, so this is how we created our veggie nachoes, which came along well before we had kids, and has been a recipe I can easily adapt to suit the ever changing allergy needs of the family. Win!
Ingredients
Some in season root veggies – Carrot, pumpkin, kumara, potato (or whatever is in season – other veggies that work are capsicum, eggplant, zucchini, broccoli, cauliflower)
Natural corn chips (ingredients corn & oil) or kumara chips
Sauce:
1 T chopped garlic
1/2 diced onion
1 diced capsicum (red, orange or yellow or a combo)
2 tsp cumin
2 tsp ground corriander
2 tsp smoked paprika
1 jar tomato puree
optional – chilli powder or fresh chilli
salt & pepper
Cheese or dairy free cheese
Sour cream / coconut yogurt / avocado
what to do
Dice veggies (carrot, pumpkin, Kumara, potato) into small cubes and roast them in olive oil until crispy.
Dice garlic, onion, capsicum and fry off in pan. Mix up equal parts cumin, smoked paprika and ground coriander (2tsp each) Add half to each the veggies in the pan and the veggies roasting in the oven and plenty of salt and pepper.
Add a jar of tomato purée to the onion capsicum mix on the stove and blend everything until smooth to make a tomato sauce (you can also leave chunky, but my small people would no doubt try and pick out the bits!)
Can also add some chilli, we prefer to so this at the table so the kids don’t moan in-case I make it too spicy!
Serve the roasted veggies on top of corn chips, covered in the tomato sauce, cheese and sour cream. – make dairy free by using zucchini cheese or dairy free cheese, and use coconut yoghurt with a squeeze of lemon and / or mashed avocado on top (pictured: zucchini cheese & coconut yoghurt)
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