Step 1 Preheat oven to 200ºC. Heat oil in a medium saucepan and cook onion for 3-4 minutes. Add 1/2 teaspoon Mexican seasoning and capsicums. Add tomatoes. Simmer for 15 minutes.
Step 2 Meanwhile, spray each piece of mountain bread with oil. Sprinkle lightly with a pinch of Mexican seasoning, more if you like it hot. Cut bread into triangles. Arrange bread on 2 large baking trays and cook for 3-4 minutes until crisp. Set aside.
Step 3 Add sugar to tomato mixture. Stir in lentils, kidney beans and coriander, then heat.
Step 4 For the salsa, combine all ingredients in a bowl.
Step 5 Divide half the bread triangles between four serving plates. Top with bean mixture, cheese, remaining triangles, and a dollop of salsa and yoghurt.
What we did
- Used corn bread instead of corn chips and crisped it up in the oven.
- Instead of minced meat, we used a combination of kidney beans and lentils, which reduced the saturated fat content of this dish by almost 75 per cent.
- Used 2/3 cup of reduced-fat cheese instead of 1 cup of regular cheese, and replaced sour cream with low-fat yoghurt – reducing the overall fat content to less than half that of traditional nachos.
- Added vegetables like capsicum and mushrooms to create a more balanced meal than traditional nachos.
HFG nachos (per serve)
Total energy 2243kJ
Total fat 24.5g (7.1g saturated fat)
Traditional nachos (per serve)
Total energy 3843kJ
Total fat 57.4g (26.8g saturated fat)