Healthy Loaded Nachos

INGREDIENTS

2 mixed-colour capsicums

1 fresh red chilli

250g cherry tomatoes

extra virgin olive oil

1 tsp teaspoon ground cumin

1 tsp paprika

Chipotle Tabasco sauce

200g lean beef mince

1 cup cooked black beans (drained and rinsed)

4 corn tortillas, cut into small triangles

Olive oil spray

Sea salt

FAST GUACAMOLE

1 bunch of fresh coriander

1 ripe avocado

1 lime

Extra lime wedges

20 g feta cheese

1 baby cos lettuce, washed

Method

1.       Preheat the oven to 200ᵒC/180ᵒC fan and line a large baking tray with baking paper.

2.       Place the whole capsicums, chilli and tomatoes on the baking tray and roast for 30 minutes, rotating at 15 minutes.

3.       Meanwhile heat a fry pan with a little olive oil to high heat and add the ground cumin, when fragrant add the beef mince, cook until browned, add the beans and chipotle sauce and cook for a few minutes, or until thick, stirring occasionally.

4.       Transfer roasted capsicum, tomatoes and chilli to a bowl and reduce the oven temperature to 180ᵒC/160ᵒC fan

5.       Place the corn tortilla triangles on the same baking tray and spray with olive oil spray, bake for 10 minutes or until golden brown

6.       When the roasted veggies have cooled, remove the seeds, stems and dice roughly dice them, transferring them to a bowl. Add a drizzle of extra virgin oil, a handful of coriander leaves and season with a pinch of salt

7.       To make the fast guacamole, mash the avocado with a handful of finely chopped coriander (use some of the stems) and juice of the lime

8.       Arrange the tortillas in a wide shallow bowl with some lettuce leaves. Top with the beef, roasted vegetables, guacamole, feta and pick over the remaining coriander, then serve with some lime wedges

DO AHEAD

Make the roasted vegetables and tortilla chips ahead

MAKE IT MEAT-FREE

Omit the beef mince and use 1 x 400g tin of black beans instead