Tuesday night is Mexican night in our family. We love Mexican food and the spice that comes with it (our children not so much). But what do you do when you don’t feel like eating heavy mince for dinner? Make it vegetarian of course. This High Protein Vegetarian Nachos with Zacusca Eggplant and Chilli recipe is sure to give you that satiating meaty taste packed full of fibre, nutrients and protein without the added nasty fats. And your heart will thank you for it too!

And what’s best of all, my children didn’t even notice the difference (WIN!).

So here it goes:

High Protein Vegetarian Nachos with Zacusca Eggplant and Chilli

This High Protein Vegetarian Nachos with Zacusca Eggplant and Chilli recipe is sure to give you that satiating meaty taste packed full of fibre, nutrients and protein without the added nasty fats. And your heart will thank you for it too!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings 4

Ingredients

  

• 1 can lentils (drained and rinsed)
• 1 can black beans (drained and rinsed)
• 1/2 chopped brown onion
• 1 packet corn chips
• 4 tbsps Zacusca Chilli
• 1 tbsp Zacusca Eggplant
• 1 tbsp extra virgin olive oil
• 1 sachet taco seasoning
• 1 handful diced fresh parsley
• 1/4 cup frozen corn kernels
• 100g sliced black olives
• 1 large ripe avocado
• 1 cup shredded mozarella cheese
• 1 cup Greek Yoghurt
• the juice from 1/2 lemon
• salt and pepper to taste

Instructions

 

• In a hot pan, heat up 1 tbsp extra virgin olive oil and fry off the onion until fragrant and translucent.
• Add the drained and rinsed black beans and lentils and cook for about 2 minutes until the beans start to break down a little. Meanwhile, make the guacamole by mashing up the avocado, with the juice from 1/2 lemon, salt and pepper.
• Add the taco seasoning and corn kernels to the bean and lentil mixture and stir until the corn is warmed through and thoroughly combined. Add 1 tbsp of Zacusca Eggplant for creaminess and veggie boost and 1 handful diced fresh parsley .
• Stir through until well combined and you can start plating.
• In a bowl, add a quarter of a packet of corn chips, I used original for this recipe to keep it simple.
• Top it with a quarter of the bean and lentil mix and a small handful of shredded mozarella cheese. Microwave for 1 minute or until the cheese is melted.
• Top with 1 tbsp of Greek Yoghurt, 1 tbsp of guacamole, and last but not least, a good dollop of Zacusca Chilli (you can swap it for Zacusca Eggplant if you don’t like spice) and enjoy!
• Ole! A great quick and easy dinner that all your family members will surely enjoy!

Notes

HINT For a vegan alternative use vegan cheese and coconut yoghurt!

And once again, Zacusca for the win!

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