A healthier spin on traditional nachos these Mexican flavoured wedges are loaded with vegetarian chilli, melted cheese, greek yoghurt and coriander. Delivering a well-balanced meal packed full of flavour, protein, fibre and anti-oxidants.
- 800 g kumara (skin on), cut into wedges
- 2 cans red kidney beans, rinsed and drained
- 2 cans chopped tomatoes
- 1 cup vegetable stock
- 2 carrots, grated
- 1 brown onion, peeled and diced finely
- 2 cloves garlic, finely diced or minced
- 1 tablespoon tomato paste
- 2 tablespoons Mexican spice mix *see instructions for homemade spice mix
- 1 tablespoon lime juice
- 1/2 cup grated edam cheese
- 1/2 cup plain greek yoghurt
- Bunch fresh coriander, leaves picked
- Chipotle sauce (optional)
- Salt and pepper, to season
- Olive oil for cooking
Preheat oven to 200 degrees celcius (390 degrees Fahrenheit). Toss the kumara wedges with 1/2 tablespoon of your Mexican spice mix and a drizzle of oil. Lay out on a on a lined oven tray and bake for around 25 minutes, until golden and soft.
While the wedges are cooking prepare your vegetarian chilli. Start by heating a drizzle of oil in a large fry pan over a high heat. Add onion and cook for around 2 minutes, until soft. Reduce the heat and add garlic and 1 1/2 tablespoons of your Mexican spice mix. Cook for another minute or two, until fragrant. Next add the beans, canned tomatoes, stock, carrot and tomato paste. Bring to a simmer and cook for about 10 minutes, until the chilli has thickened. Stir in lime juice and season to taste. If your chilli tastes a bit sharp you can add 1/2-1 teaspoon of sugar to balance the acidity.
Now it is time to load up and grill your wedges. Top your kumara with chilli and sprinkle over the grated cheese. Switch your oven to grill, high if possible. Return the tray to oven and grill until cheese has melted, around 5 minutes. Keep an eye on it so it does not burn.
Remove from the oven and serve with a dollop of greek yoghurt, drizzle of chipotle sauce, and coriander leaves. To up the veggies you can also serve with a side of salad or tomato salsa.
Mexican Spice Mix: 2 teaspoons smoked paprika, 2 teaspoons dried oregano, 1 teaspoon ground cumin, 1 teaspoon ground coriander and ¼ – ½ teaspoon ground chilli.
- Vegan and Dairy Free Replace edam cheese with non-dairy cheese and greek yoghurt with plain coconut yoghurt
Detailed Nutrition Information
(Per Serve) Energy 2500 kJ (615 Cal) | 27 g protein | 14 g total fat | 4.5 g saturated fat | 79 g carbohydrate | 27 g fibre