SERVES 4-6 | GLUTEN FREE
2 tbsp extra virgin olive oil
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp ground coriander
1 onion, finely diced
1 clove garlic, chopped
1 head broccoli, finely chopped
1 cup Brussels sprouts, finely sliced
400g can black beans, drained and rinsed
2 cups baby spinach, roughly chopped
3/4 cup vegetable stock
300g natural corn chips
90g cheddar cheese, grated
2 avocados, mashed
1/2 lemon, juiced
1/2 cup sour cream or natural yoghurt
1/3 cup pickled jalapeños
1 zucchini, peeled into ribbons
1/4 cup fresh coriander
Salt and pepper
Preheat oven to 180*C. Line a baking tray with baking paper.
Place a large frypan over medium heat. Add cumin, paprika and ground coriander. Toast spices until fragrant. Add olive oil, onion and garlic. Sauté until translucent. Add broccoli, Brussels sprouts and black beans and cook for 3-4 minutes or until tender. Add spinach and stock. Cook for a further 2-3 minutes. Remove from heat and season to taste with salt and pepper.
Arrange corn chips on prepared baking tray. Spoon vegetable filling over chips and sprinkle with grated cheese. Bake in the oven for 10 minutes, or until cheese has melted.
To serve, mash avocados with lemon juice and season to taste with salt and pepper. Place a generous spoonful of avocado and sour cream on top of nachos. Mix together jalapeños, zucchini ribbons and coriander with 2-3 tbsp of the jalapeños pickling liquid. Pour over nachos. Serve and enjoy your green veggies the tastiest way possible!