Mexican chilli bean nachos

Mexican chilli bean nachos
  • Low fat
  • Low phosphate
  • Low potassium
  • Low protein
  • Vegetarian
  • Main meal
  • 1 hour or less
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This is an easy alternative to a traditional nacho recipe and comes with a bit of a spicy kick for a fabulous Mexican feast!

Chef

Lizzie Morey
Lizzie Morey

These delicious vegetarian nachos, made with toasted pitta bread, make a fun low-potassium meal to share with friends or family.

Ingredients

1 tablespoon olive oil

1 red onion, diced

1 red pepper, diced

197g tinned sweetcorn

50g fresh coriander

3 cloves garlic, crushed

1 teaspoon ground cumin

½ teaspoon chilli power

2 teaspoons paprika

400ml passata

250ml low salt vegetable stock

200g tinned butter beans

200g tinned cannellini beans

6 wholemeal pitta breads (approx. 360g)

100g low fat mozzarella cheese, grated

2 green chillies (optional)

To serve

4 tablespoons sour cream

Method

  1. Step 1

    Heat the oven to 180ᵒC / fan 160ᵒC / gas mark 4. Brush the pitta breads with olive oil and crisp up in the oven for 10 to 15 minutes. Fry the diced onion and pepper in a little oil, then drain and add the sweetcorn. Cook for 10 minutes.

  2. Step 2

    Chop the coriander, reserving the leaves. Add the coriander stalks, garlic and spices, cooking until all the vegetables are soft.

  3. Step 3

    Stir in the passata, stock and beans. Season lightly with black pepper and bring to a simmer, then cook for 30 minutes until the sauce is reduced and thick. Take the pittas out of the oven and allow to cool. Cut them into triangles.

  4. Step 4

    Grate the mozzarella then layer in a deep dish, the pitta triangles, bean mixture and sprinkling of cheese. Repeat in even layers until all used. Scatter the top with the last layer of mozzarella.

  5. Step 5

    Bake for 15 minutes in the oven until the cheese is gooey and melted.

  6. Step 6

    Sprinkle with the sliced chillies and coriander leaves. Serve with the sour cream.

Food facts

The pitta bread is the main source of carbohydrate in this recipe. The value has been provided for those trained in insulin adjustment.

This recipe is low in potassium, when following quantities and serving sizes given, so is suitable if you have been advised to reduce the amount of potassium in your diet. This dish is also low in phosphate; however, it does contain some phosphate, so if you have been prescribed a phosphate binder, take as directed.

This dish is low in protein. Minced meats, soya mince or tofu could be added or substituted for the beans to increase the protein content.

Make sure you drain and rinse the beans and sweetcorn and look for options where they are tinned in water without salt.

This dish is best served immediately.