A delicious and vegan take on traditional nachos.
Mexican Pumpkin Nachos
A delicious and vegan take on traditional nachos.
Servings: 4
Ingredients
- 1 packet Maggi Cook in the Pot Nachos Recipe Mix
- 1 cup water
- 500 g pumpkin peeled and cubed
- 390 g can of kidney beans drained and rinsed
- natural unsalted corn chips
Instructions
- Combine Maggi Cook in the Pot Nachos Recipe Mix with water and add to a large saucepan with pumpkin.
- Cover and simmer for 10 minutes or until pumpkin is just tender.
- Add beans and heat through.
- Serve on corn chips with reduced fat sour cream and fresh herbs if desired.
Notes
From: Turnbull, Claire (2009) Fit Food Fast Random House New Zealand
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously: