Loaded Veggie Nachos

Total: 40 mins

Perfect sharing food, these nachos smother a rainbow of crunchy veggie-coloured tortilla chips in a hearty Cajun-spiced black bean and mixed pepper chilli. Topped with tangy feta and soured cream, it's delicious served with a squeeze of lime.

This recipe is a:

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442 kcal
(per portion)

Ingredients you'll need

2 x 142g blue corn & lentil protein chips
1 red onion
1 green pepper
2 x 400g tins of black beans
1 tbsp Cajun seasoning
800g chopped tomatoes
1 lime
3 garlic cloves
120g feta
200ml soured cream
4 eggs

From your kitchen

2 tbsp sunflower or rapeseed oil
Sea salt
Freshly ground pepper

Step by step this way

1.
Peel and finely chop the red onion. Halve the red and green peppers, scoop out the seeds and white pith, then roughly chop the peppers. Trim the green top off the aubergine, then chop the aubergine into small chunks.
2.
Peel and finely chop the red onion. Halve the red and green peppers, scoop out the seeds and white pith, then roughly chop the peppers. Trim the green top off the aubergine, then chop the aubergine into small chunks.
3.
Peel and finely chop the red onion. Halve the red and green peppers, scoop out the seeds and white pith, then roughly chop the peppers. Trim the green top off the aubergine, then chop the aubergine into small chunks.
4.
Peel and finely chop the red onion. Halve the red and green peppers, scoop out the seeds and white pith, then roughly chop the peppers. Trim the green top off the aubergine, then chop the aubergine into small chunks.
5.
Peel and finely chop the red onion. Halve the red and green peppers, scoop out the seeds and white pith, then roughly chop the peppers. Trim the green top off the aubergine, then chop the aubergine into small chunks.
6.
Peel and finely chop the red onion. Halve the red and green peppers, scoop out the seeds and white pith, then roughly chop the peppers. Trim the green top off the aubergine, then chop the aubergine into small chunks.

This recipe is from

See this week's box