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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