Loaded Veggie Nachos with Sour Cream and Jalapenos

Preheat oven to 180°C. Grate zucchini (or small dice if you prefer). Peel and chop onion. Slice spring onion. Dice celery. Drain and rinse black beans. Pick and chop coriander leaves. Finely chop coriander stems and keep separately. Dice tomato. Cut kernels from the corn cob.

Heat a pot on medium high heat with a drizzle of oil. Add the onions, celery, coriander stems and sauté until onions soften, about 3-4 minutes. Add the zucchini, tinned diced tomatoes, corn, black beans and taco seasoning (to taste) and half the chopped coriander leaves. Simmer for 10 minutes. Add some water if the chilli becomes too dry.

On a baking tray or ovenproof dish, layer the corn chips and chilli. Top with grated cheese and place in the oven for 10-15 minutes, until the cheese melts.

Remove from the oven and top the nachos with dollops of sour cream, spring onions, fresh tomato and remaining coriander.

Preheat oven to 180°C. Grate zucchini (or small dice if you prefer). Peel and chop onion. Slice spring onion. Dice celery. Drain and rinse black beans. Pick and chop coriander leaves. Finely chop coriander stems and keep separately. Dice tomato. Cut kernels from the corn cob.

Heat a pot on medium high heat with a drizzle of oil. Add the onions, celery, coriander stems and sauté until onions soften, about 3-4 minutes. Add the zucchini, tinned diced tomatoes, corn, black beans and taco seasoning (to taste) and half the chopped coriander leaves. Simmer for 10 minutes. Add some water if the chilli becomes too dry.

On a baking tray or ovenproof dish, layer the corn chips and chilli. Top with grated cheese and place in the oven for 10-15 minutes, until the cheese melts.

Remove from the oven and top the nachos with dollops of sour cream, spring onions, fresh tomato and remaining coriander.

Preheat oven to 180°C. Grate zucchini (or small dice if you prefer). Peel and chop onion. Slice spring onion. Dice celery. Drain and rinse black beans. Pick and chop coriander leaves. Finely chop coriander stems and keep separately. Dice tomato. Cut kernels from the corn cob.

Heat a pot on medium high heat with a drizzle of oil. Add the onions, celery, coriander stems and sauté until onions soften, about 3-4 minutes. Add the zucchini, tinned diced tomatoes, corn, black beans and taco seasoning (to taste) and half the chopped coriander leaves. Simmer for 10 minutes. Add some water if the chilli becomes too dry.

On a baking tray or ovenproof dish, layer the corn chips and chilli. Top with grated cheese and place in the oven for 10-15 minutes, until the cheese melts.

Remove from the oven and top the nachos with dollops of sour cream, spring onions, fresh tomato and remaining coriander.

Preheat oven to 180°C. Grate zucchini (or small dice if you prefer). Peel and chop onion. Slice spring onion. Dice celery. Drain and rinse black beans. Pick and chop coriander leaves. Finely chop coriander stems and keep separately. Dice tomato. Cut kernels from the corn cob.

Heat a pot on medium high heat with a drizzle of oil. Add the onions, celery, coriander stems and sauté until onions soften, about 3-4 minutes. Add the zucchini, tinned diced tomatoes, corn, black beans and taco seasoning (to taste) and half the chopped coriander leaves. Simmer for 10 minutes. Add some water if the chilli becomes too dry.

On a baking tray or ovenproof dish, layer the corn chips and chilli. Top with grated cheese and place in the oven for 10-15 minutes, until the cheese melts.

Remove from the oven and top the nachos with dollops of sour cream, spring onions, fresh tomato and remaining coriander.

Preheat oven to 180°C. Grate zucchini (or small dice if you prefer). Peel and chop onion. Slice spring onion. Dice celery. Drain and rinse black beans. Pick and chop coriander leaves. Finely chop coriander stems and keep separately. Dice tomato. Cut kernels from the corn cob.

Heat a pot on medium high heat with a drizzle of oil. Add the onions, celery, coriander stems and sauté until onions soften, about 3-4 minutes. Add the zucchini, tinned diced tomatoes, corn, black beans and taco seasoning (to taste) and half the chopped coriander leaves. Simmer for 10 minutes. Add some water if the chilli becomes too dry.

On a baking tray or ovenproof dish, layer the corn chips and chilli. Top with grated cheese and place in the oven for 10-15 minutes, until the cheese melts.

Remove from the oven and top the nachos with dollops of sour cream, spring onions, fresh tomato and remaining coriander.

Preheat oven to 180°C. Grate zucchini (or small dice if you prefer). Peel and chop onion. Slice spring onion. Dice celery. Drain and rinse black beans. Pick and chop coriander leaves. Finely chop coriander stems and keep separately. Dice tomato. Cut kernels from the corn cob.

Heat a pot on medium high heat with a drizzle of oil. Add the onions, celery, coriander stems and sauté until onions soften, about 3-4 minutes. Add the zucchini, tinned diced tomatoes, corn, black beans and taco seasoning (to taste) and half the chopped coriander leaves. Simmer for 10 minutes. Add some water if the chilli becomes too dry.

On a baking tray or ovenproof dish, layer the corn chips and chilli. Top with grated cheese and place in the oven for 10-15 minutes, until the cheese melts.

Remove from the oven and top the nachos with dollops of sour cream, spring onions, fresh tomato and remaining coriander.