POLOKWANE – Nachos are a great idea for a snack, a starter or a full meal.
What’s for Dinner asks what could be more delectable than a deliciously saucy vegetarian nacho bake? Swap usual meaty toppings for roasted veggies, as it’s fun finding creative ways to incorporate more fresh vegetables into your family’s favourite dishes.
Ingredients
– 6 medium sweet potatoes, cubed
– 3 large brinjals, cubed
– 30ml olive oil
– 1 x KNORR Roasted Vegetables Veggie Bake
– 1 x 400g tin kidney beans, drained
– 1 x 400g tin chopped tomatoes
– 30ml sriracha sauce
– 30ml sweet chilli sauce
– 2 x cloves garlic, crushed
– salt and ground black pepper
– 4 cups corn nacho chips
– 1 cup grated cheddar cheese
Method
– Preheat the oven to 180 °C.
– Place the sweet potatoes and brinjals on a roasting tray lined with baking paper. Drizzle with olive oil. Sprinkle over the contents of the sachet of KNORR Roasted Vegetables Veggie Bake. Roast for 20 minutes, or until soft.
– In the meantime, make the nacho sauce. To a medium pot, add the beans, tomatoes, sriracha sauce, sweet chilli sauce, and garlic and simmer for 10 minutes, or until reduced and slightly thickened. Season to taste with salt and pepper.
– Add the roast vegetables to the sauce and mix to combine. Spread out the corn nacho chips on a big baking tray and pour over the vegetables and sauce, to cover. Top with the grated cheese and bake at 180 °C for about 5 minutes, or until the cheese is melted and golden.
Serve immediately as a snack or starter.
DELICIOUS!
