Nachos with homemade pita chips
4 serves
15 m
15 m
Ingredients
- 2 small wholemeal tortillas, cut into triangles
- Spray olive oil
- 1 garlic clove, crushed
- 1 small red onion, finely chopped
- ½ red capsicum, seeded, finely chopped
- 2 carrots, peeled, grated
- 1 teaspoon Mexican chilli powder
- 400 g can no added salt diced tomato
- 200 g can no added salt red kidney beans, drained, rinsed
- 100 g can no added salt corn kernels, drained, rinsed
- ¼ cup (30 g) grated reduced fat mozzarella
- Coriander sprigs, to serve
Method
Step 1
Preheat the oven to 180°C. Spray a deep medium sized rectangle baking tray with olive oil. Prepare another large baking tray with baking paper.
Step 2
Spread the pita triangles out in a single layer on the baking tray. Spray with olive oil and bake for 5 minutes or until golden in the preheated oven.
Step 3
Meanwhile, spray a medium-size saucepan over medium heat. Add onion and garlic. Cook, stirring, for 2 to 3 minutes or until soft. Add capsicum, carrot and chilli powder. Cook, stirring occasionally, for 2 to 3 minutes or until capsicum is just tender. Add diced tomatoes, beans, and corn. Bring to the boil. Reduce heat to low. Simmer for 4-5 minutes or until the mixture has slightly thickened. Set aside.
Step 4
Place baked pita chips into a deep baking tray and top with tomato, bean and corn mix plus grated cheese. Bake for 10 minutes, until bubbling and golden. Top with coriander sprigs to serve.
