Nachos

Always a crowd-pleaser, this recipe for nachos adds vegetables and lentils for an extra boost of protein and fibre!

Preparation time

15 minutes

Serves

2

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What you need

• 2 tsp oil

• 1/2 medium onion, chopped

• 1/2 teaspoon crushed garlic

• 125g lean mince

• 1/2 medium carrot, grated

• 1/2 cup of other seasonal vegetables, chopped e.g. peppers, courgette or celery

• 1 tablespoon tomato paste

• 1/4 cup red lentils

• 1/2 cup beef stock

• 1/2 can chilli beans, mild

• Salt and pepper to taste

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Method

1. Heat oil in heavy bottomed saucepan, add onion and garlic and cook for a few minutes over medium heat until softened.

2. Add mince and cook for a few minutes until browned, stirring constantly to break up large pieces.

3. Add carrot, vegetables, tomato paste, lentils and stock. Bring to the boil then reduce heat. Gently simmer for 20 minutes.

4. Add chilli beans and bring to a simmer.

5. Add salt and pepper to taste.

6. Serve with nacho chips, and your favourite toppings e.g. grated cheese, Greek yoghurt, chopped avocado or tomato.

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