A hearty vegetarian take on a nacho bake.
Serves: 4
Prep & Cook: 1 hour
Ingredients
- 850g butternut pumpkin, peeled, cut into 2cm pieces
- 1 red onion, coarsely chopped
- 1 large red capsicum, coarsely chopped
- 1 tblsp olive oil
- 30g packet taco spice mix
- 425g can Mexe Beans
- 400g can diced tomatoes
- 230g packet tortilla strips
- 1½ cups grated Mexican Style cheese
- Sour cream, mashed avocado and fresh coriander leaves, to serve
Method
1. Place pumpkin, onion and capsicum in a medium, non-stick roasting pan
(about 22cm x 32cm). Drizzle over oil. Toss to coat.
2. Cook in a hot oven (200C) for 25 to 30 minutes, or until vegetables are browned and tender. Remove. Reduce oven to moderate (180C).
3. Sprinkle spice mix over vegetables in pan. Stir in undrained beans and tomatoes. Top with tortilla strips. Scatter over cheese.
4. Return to moderate oven. Cook for about 20 minutes, or until cheese is golden.
5. Serve topped with sour cream, avocado and coriander.
TIP: If preferred, complete Step 2 in a large non-stick frying pan, then transfer chicken and vegies to a large ovenproof dish (14-cup capacity) and proceed with Step 3.
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