Veggie Nachos

Serves 3-4



Macro corn chips OR homemade quinoa, corn chips (recipe here)

1 tbsp olive or coconut oil 

1 tbsp cumin seeds

1 x red or brown onion 

2 x garlic cloves

1 bottle of Passata 

1 x 400ml tin Black beans (or other beans - such as red kidney beans or chick peas - or a mix) 

1 Red Capsicum (optional) 

1 x chili, finely chopped (optional) or tobasco, cayenne pepper or chili flakes 

1 tbsp each cumin powder and smoked paprika

1 tsp ground coriander seed

1/2 bunch of fresh coriander

1 cup kale, chopped (optional)




1. Heat olive oil in a fry pan on medium-high heat, add in the onion and cumin seeds and sauté for a few mins before adding in the garlic, let this cook until fragrant (should only be a few minutes) then add in the chili and capsicum, if using.

2. Once the mixture has had a few minutes to cook, slowly add in the passata and black beans. Cook the mixture on a high heat for a few minutes and then turn down the heat and leave the mixture to simmer for about half an hour. (if it starts to thicken too much add some boiling water and continue mixing then leave to simmer further until it is at a taste and consistency you like).

3. Towards the end chop the kale and the stalk of the coriander (saving the leaves for later) and add to the tomato mixture and leave to mix in/cook for a few minutes.

4. Spread the chips evenly in a dish, top with the chili mixture and the guacamole, serve and enjoy immediately while hot.


*You can accopmpany this dish with guacamole (recipe here) or a tomato and avocado salsa (recipe here).