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Vegetarian Nachos with Guacamole

Recipe by Justine Schofield from Everyday Gourmet

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Gather friends round this guilt-free nachos recipe by Weight Watchers chef, Lucy Kelly.

Serves 4

Ingredients

1 large red capsicum, finely chopped
35g packet salt-reduced taco seasoning mix
400g can unsalted red kidney beans, rinsed, drained
400g can crushed tomatoes
1 small avocado, stone removed
1 medium tomato, finely chopped
½ small red onion, finely chopped
1 fresh long red chilli, deseeded, finely chopped
1 tbs lime juice
150g low-fat oven-baked corn chips
2/3cup (80g) weight watchers grated tasty cheese

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Method

Heat a large oil-sprayed non-stick frying pan over high heat. Cook capsicum, stirring, for 5 minutes or until softened. Add seasoning and cook, stirring, until fragrant. Add beans, tomatoes and ½ cup (125ml) water. Bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until sauce has thickened.
Meanwhile, roughly mash avocado in a bowl. Add tomato, onion, chilli and juice. Stir to combine and then set aside.
Preheat grill. Divide corn chips into flameproof serving bowls. Cover with bean mixture and sprinkle with cheese. Grill until the cheese melts. Top with guacamole and serve immediately.

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Notes & Tips

Serving suggestion: Add a 0 POINTS value green salad. Dress with 2 teaspoons each of olive oil and balsamic vinegar and allow 1 ProPoints value per serve.

TIP: Finely chop a few sprigs of fresh coriander leaves and stir through your guacamole for more zesty flavour.