Nacho bowls
This
hands-on meal is great for kids, as not do they get to assemble their
own nacho bowls—they get to eat the whole thing, bowl and all!
Ingredients
- 6 x 20 cm wholemeal flour tortillas
- extra virgin olive oil, for brushing
- ¾ cup (90 g) grated cheddar
- 1 avocado, peeled and chopped
Nacho filling
- 1 tbsp extra virgin olive oil
- 1 onion, peeled and finely chopped
- ½ cup (80 g) finely grated zucchini (courgette) (about 1 zucchini)
- 1 cup (140 g) grated pumpkin or carrot
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- 1 x 400 g can chopped tomatoes
- ¾ cup (180 ml) tomato puree (passata)
- 1 x 400 g can black beans or red kidney beans, rinsed and drained
- 1–2 tsp maple syrup
- sea salt and cracked black pepper, to taste
