Kidney bean nachos with pico de gallo
Nachos is a go-to family favourite for a reason, you just cant go past it! In this version, a flavour-packed wholesome kidney bean mixture sits atop golden toasty corn chips. These are then baked together in the oven with a sprinkle of cheese. Served with a fresh and zesty pico de gallo, this is a nachos the whole family will enjoy! Pantry items needed: vegetable oil, salt, freshly ground black pepper; Hands-on: 35 mins, Ready in: 40-45 mins; Cooking equipment: large deep baking dish, large deep frying pan; Make this dish within 5 days of receiving your meal kit.
Ingredients
Tomato, Red kidney beans, Brown onion, Corn chips, Vegan mozarella cheese, White onion, Lime juice, Coriander, Vegetable oil (pantry item), Nachos spice (Salt, Cumin ground, Smoked paprika, Coriander ground, Freshly ground black pepper, Dried oregano, Cloves ground, Allspice), Garlic, Salt, Freshly ground black pepper.
Nutritional information
Serving size: 510g | Per serve | Per 100g |
---|---|---|
Energy | 2744.7kJ | 538.2kJ |
656Cal | 128.6Cal | |
Protein | 16.8g | 3.3g |
Fat, total | 31.4g | 6.2g |
• saturated | 14.3g | 2.8g |
Carbohydrate | 67g | 13.1g |
• sugars | 12.2g | 2.4g |
Sodium | 1287.5mg | 252.5mg |