"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Nourishing Nachos

By IQS Kids Cookbook

nourishing nachos
  • 4 servings
  • Prep - 5 mins
    Cooking - 7 mins
  • Total - 12 mins
nourishing nachos

 

Servings: 4
Preparation: 5 mins
Cooking: 7 mins

Tags: , , , , , , ,

Ingredients

  • 4-6 pita wraps, cut into strips.
  • olive oil.
  • 2 tomatoes, chopped.
  • 400 g tin red kidney beans, drained and well rinsed.
  • 1 small red onion, finely chopped.
  • 1/4 cup mixed parsley and coriander leaves, finely chopped.
  • 2 teaspoons apple cider vinegar.
  • 1 avocado.
  • 1 cup feta cheese.
  • juice of one lemon.
  • sea salt to taste.
  • 1 cup Cheddar cheese, grated.

Directions

1. Preheat oven grill to 180ºC/350ºF/Gas Mark 4. Place pita "chips" on trays in a single layer and drizzle lightly with olive oil. Place in the oven and grill for about 3-4 minutes or until lightly brown.

2. In a bowl mix chopped tomato, beans, onion, parsley, coriander and apple cider vinegar. Season with salt, to taste. Set aside.

3. Mash together the avocado, feta and lemon juice in a bowl and sprinkle with salt.

4. Place a layer of the pita chips on the bottom of a plate or large casserole dish and lightly sprinkle with Cheddar cheese. Follow by bean salsa mix and more Cheddar cheese.

5. Place in oven and grill for about three minutes or until cheese is melted and golden. Scoop onto plates and top with avocado and feta mix.


Ingredients

  • 4-6 pita wraps, cut into strips.
  • olive oil.
  • 2 tomatoes, chopped.
  • 400 g tin red kidney beans, drained and well rinsed.
  • 1 small red onion, finely chopped.
  • 1/4 cup mixed parsley and coriander leaves, finely chopped.
  • 2 teaspoons apple cider vinegar.
  • 1 avocado.
  • 1 cup feta cheese.
  • juice of one lemon.
  • sea salt to taste.
  • 1 cup Cheddar cheese, grated.

Directions

1. Preheat oven grill to 180ºC/350ºF/Gas Mark 4. Place pita "chips" on trays in a single layer and drizzle lightly with olive oil. Place in the oven and grill for about 3-4 minutes or until lightly brown.

2. In a bowl mix chopped tomato, beans, onion, parsley, coriander and apple cider vinegar. Season with salt, to taste. Set aside.

3. Mash together the avocado, feta and lemon juice in a bowl and sprinkle with salt.

4. Place a layer of the pita chips on the bottom of a plate or large casserole dish and lightly sprinkle with Cheddar cheese. Follow by bean salsa mix and more Cheddar cheese.

5. Place in oven and grill for about three minutes or until cheese is melted and golden. Scoop onto plates and top with avocado and feta mix.