Healthy Vegetarian Nachos

This recipe is a massive favourite for my kids. Its chockers full of nutrients and it's tasty as hell! It makes a huge batch of nacho "mince" that can be used in other recipes too!

I sometimes throw in some red lentils for some extra iron and protein but you don't have to add them. I find corn chips that only have corn, oil and salt as their ingredients!

INGREDIENTS:

- 2 cans of red kidney beans, drained and rinsed.

- 2 cans of diced tomatoes

- 1 onion, chopped

- 3 garlic cloves, minced

- 1/2 cup of red lentils (optional)

- 1/4 cup of coriander, roughly chopped.

- 1/4 cup of parsley, roughly chopped

METHOD:

- Preheat the oven to 180 degrees Celsius.

- Drizzle some oil into a large frying pan and heat on medium to high heat.

- Add in the onion and sauté until soft, then add in the garlic and cook (stirring) until fragrant and softened.

- Throw in the kidney beans, tomatoes, lentils (if you want to use lentils) and coriander, parsley and some salt and pepper to taste.

- Cook until the sauce begins to thicken.

- Place a few corn chips on a heat proof plate. Top with the nacho mix, add a small amount of cheese and place in the oven for cheese to melt.

**While nachos are in the oven you could smash up some avocado with lemon juice and a little more coriander, quarter some cherry tomatoes... add the avo smash, a small dollop of sour cream and top with tomatoes