Meatless Monday – Veggie Nachos with sour cream and guacamole

It is really easy to serve an impressive plate of nachos with this recipe. Plus, it’s vegetarian which makes it quick to cook and delicious for the whole family.

Serves 2

You’ll need: 140g whole wheat nachos (tortilla chips); 80ml mild tomato salsa; 60g drained, cooked black beans (tinned beans also good); 60g cooked corn kernels; 15ml finely chopped spring onions; 20ml pickled jalapeno pepper (chopped); 40g roasted red pepper (chopped); 40g cheddar cheese (grated); 50g mozzarella cheese (grated); 50g low fat cottage cheese; 40ml low-fat sour cream.

For the guacamole: ½ avocado (peeled); 5ml finely chopped red onion; 2,5ml lemon juice; pinch chilli flakes; 5ml chopped fresh coriander; salt and pepper for seasoning.

How to:

Pre-heat oven to 180°C.

Mix all the vegetables (tomato salsa, black beans, corn kernels, spring onion, jalapeno pepper and the roasted red pepper).

Grease two small ovenproof serving dishes and divide half of the tortilla chips between them.

Spoon half of the vegetables over the tortilla chips, cover with half of the cheese and half of the cottage cheese. Repeat the layers.

Bake in the oven for about 15 minutes.

Serve with sour cream and guacamole.

To make the guacamole

Mash the avocado with a fork, season with salt and pepper and add the lemon juice, chopped red onion, chopped fresh coriander and chilli flakes.

* Recipe and image credit: Disney Channel.