Butternut Squash Chilli Vegetarian Nachos

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1 Butternut squash peeled and chopped (about 1.5 kilos
  • 1 Chilli, green
  • 1 tsp Coriander, dried
  • 3 cloves Garlic
  • 1 400g tin Kidney beans
  • 1 Onion
  • 1 tbsp Oregano, dried
  • 1 400g tin Tomatoes

• Canned Goods

  • 1 tbsp Tomato puree
  • 200 ml Vegetable stock

• Condiments

  • 1 Salsa

• Baking & Spices

  • 1 tsp Cayenne pepper
  • 1 tbsp Paprika, smoked

• Oils & Vinegars

  • 1 Vegetable oil

• Nuts & Seeds

  • 1 tbsp Cumin

• Snacks

  • 1 Tortilla chips

• Dairy

  • 1 Cheddar cheese, grated
  • 1 Sour cream

Found on thecookreport.co.uk

Description

Directions

• Preheat the oven to 200°C. Put the butternut squash into a pan with a drizzle of oil and let it cook for 10 minutes until softened. Add the onion, garlic and chilli and cook for another 5 minutes. Pour in the chopped tomatoes, vegetable stock and add in the spices. Cook for 15-20 minutes until the butternut squash is fully cooked. Add the kidney beans and cook for 5 minutes until the beans are warmed through.
• Place the tortilla chips in a skillet or oven tray and top with chilli and grated cheese. Place in the oven and cook until the cheese is completely melted. Remove and top with whatever toppings you fancy! Save any leftover chilli and serve with rice for another meal.