Triple Bean Nachos

Well, technically, double bean plus lentils but that doesn't sounds as catchy right? This dish is made for sharing, pop everything into a large oven proof dish and serve straight to table.

INGREDIENTS

• 2 tbsp olive oil
• 1 onion, chopped
• 4 garlic cloves, crushed
• 1 red capsicum, finely chopped (I used a couple out of a jar)
• 400g can lentils, drained, rinsed
• 400g can red kidney beans, drained, rinsed
• 400g can black beans, drained, rinsed - use whatever beans you have on hand
• 2 x can tomatoes 400g (I used a mix of cherry & chopped tomatoes)
• 1 tsp chilli powder (optional)
• 2 tsp ground cumin
• 1 tsp smoked paprika
• cheese of choice - something 'melty'

To serve

• Packet corn chips
• Sour cream
• Mashed up avocado
• Fresh coriander leaves or micro greens
• or whatever you like having on nachos!

METHOD

1. Preheat oven to 220C/200C fan-forced
2. Heat oil in a large, heavy-based frying pan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add capsicum, lentils, tomatoes, chilli powder, cumin, smoked paprika and beans. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until mixture has thickened. Season with salt and pepper.
3. Arrange corn chips on a large heatproof serving platter or baking tray. Spoon over lentil mixture. Grate cheese over lentils and chips. Bake for 10 minutes or until corn chips are crisp and cheese is light golden.
4. Dollop avocado over nachos. Sprinkle with coriander leaves and sour cream if using. Serve & enjoy!