Skillet Black Bean Nachos

Ingredients

• 1 tablespoon olive oil.
• 1 small (100g) brown onion, finely chopped.
• 1 medium (150g) zucchini, grated and extra moisture squeezed out.
• 3 teaspoons ground cumin.
• 3 teaspoons smoked paprika, plus extra for sprinkling.
• 1/4 - 1/2 teaspoon chilli flakes (depending on how chilli you'd like it).
• 1 cup pre-cooked Black Beans, defrosted (see note).
• 60 ml vegetable stock.
• 2 large (200g each) tomatoes, finely chopped.
• 2 cups baby spinach leaves.
• 2 cups corn chips (preferably oven-baked not fried).
• 1 green chilli or jalapeno, sliced (optional).
• 50 g Cheddar cheese, grated.
• 50 g full-fat natural or Greek yoghurt, to serve.

• 1 small avocado.
• 1 lime, juiced.
• 1 small red chilli, deseeded and finely chopped.

• 2 cups mixed salad leaves.
• 1/2 punnet cherry tomatoes.
• Dressing of your choice (see note below).

Directions

1. Preheat oven to 200°C / 400°F / Gas Mark 6.

2. Heat oil in medium ovenproof skillet over medium-high heat. Add onion and zucchini and cook for 5 minutes or until onion is softened. Add spices and cook for 1 minute or until fragrant. Add cooked Black Beans, tomatoes and stock. Cook until tomatoes begin to break down and reduce. Stir through baby spinach until wilted. Reduce heat to medium-low and simmer for about 10 minutes, or until stock has reduced completely.

3. Sprinkle corn chips, chilli and cheese over the bean mix. Place skillet in oven and cook for about 10-15 minutes or until cheese has melted.

4. Meanwhile to make the Simple Guacamole, mash avocado with lime juice and chilli.

5. To make the Salad combine salad leaves and tomatoes. Pour dressing over half of the salad.

6. Remove nachos from the oven and serve half of the nachos, guacamole and dressed salad for dinner and put the remainder in a container for lunch tomorrow with the extra dressing in a separate container.

Note