Sarah’s Vego Nacho’s

  • Serves:
2
  • Prep:
10 min
  • Cook:
15 min

This recipe is a family favourite from one of our #DietitianApprovedCrew members – Sarah Leuenberger. Mum of 2 this IronWoman loves cooking fresh, healthy meals for the family.

This vegetarian dish is a great meat-free lunch or dinner option as it contains a great hit of complete protein, plenty of colour and fibre rich carbohydrates. Thanks for sharing Sarah!

Ingredients

  • 2 Mountain Bread wraps
  • Spray olive oil
  • ½ brown onion, finely diced
  • 2 garlic cloves, crushed
  • 1 red capsicum, finely diced
  • 1 large celery stick, finely diced
  • 1 medium zucchini, finely diced
  • 375g can of 4 bean mix, drained and rinsed
  • ½ packet of Mexican spice mix (or make your own)
  • ½ avocado, cubed
  • 1 large tomato, cubed
  • 200g plain Chobani yoghurt
  • A handful of fresh coriander
  • chilli (optional)

Method

  1. Pre-heat oven to 180°C
  2. Cut mountain bread into triangles the size of corn
    chips and bake in the oven for 5-
    10minutes or until golden brown and
    crispy. Set aside
  3. Meanwhile, spray a medium fry pan with
    oil and cook onion, stirring until transparent
  4. Add to the pan the garlic, capsicum, celery
    and zucchini, stirring until softened
  5. Next, add the bean mix and Mexican
    seasoning and stir to combine
  6. If you’re a chilli fan, add your desired amount
    of chilli to the pan. Continue stirring to heat
    through and evenly spread the flavour
  7. Meanwhile, dice the avocado and
    tomato into 2cm x 2cm cubes
  8. To build your dishes, place the mountain bread
    chips on the outside of your bowls. Top with
    bean mix, avocado and tomato
  9. Add 100g of yoghurt on top of each
    bowl, fresh coriander leaves and extra chilli if desired.

Enjoy 🙂

Nutrition

Per Serve

Energy:

2190kJ
(523kcal)

Protein:

30g

Fat:

14g
(saturated 3g)

Carbohydrate:

57g

Fibre:

22g

Sodium:

1337mg

Fruit:

0

serves

Vegetables:

3

serves

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