Beanie Nachos

Crowd-pleasing nachos packed with roasted veggies, kidney beans, and tomato passata, then baked over corn chips with cheddar until crispy and gooey. Serve with guacamole and salsa.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C (390°F).

Step 2

In a small bowl, coat the sweet potato, zucchini, onion and garlic with extra-virgin olive oil and dried basil then transfer to a baking tray lined with baking paper.

Step 3

Bake for 20 minutes or until the veggies are soft and cooked through.

Step 4

Add the roasted veggies back into the bowl and mash them well with a fork.

Step 5

Add the passata and kidney beans to the bowl and stir to combine.

Step 6

To assemble the nachos, spread the corn chips out on a baking tray lined with baking paper and cover with the bean mix. Top with grated cheese and bake for 10–15 minutes until the chips are nice and crispy and the cheese is gooey and bubbling.