Sides
Loaded Veggie Nachos
Recipe by Ninja Kitchen
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- 1 red onion
- 2 mixed peppers, sliced
- 2 tbsp olive oil
- 250g cherry tomatoes
- 4 tsp chipotle paste
- 1 can (400g) kidney beans, drained and rinsed
- 200g tortilla chips
- 100g grated mozzarella
- Handful coriander, roughly chopped
- sour cream, to serve
Utensils
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Step 1
To install the grill plate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place. Place flat plate on top of grill plate so it sits flat. Close the lid. Select FLAT PLATE, set temperature to 200°C, and set time to 20 minutes. Press the dial to begin preheating, (this will take approximately 9 minutes).
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Step 2
While unit is preheating, toss the onion and peppers in the oil and season with salt and pepper. When unit beeps to signify it has preheated, open lid and place vegetables on the flat plate. Close lid and cook for 10 minutes, using silicone-tipped tongs to toss the vegetables halfway through.
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Step 3
After 10 minutes, add the cherry tomatoes to the flat plate. Close lid and cook for 3 minutes, then open lid to add the chipotle paste and kidney beans. Use the silicone-tipped tongs to mix everything together.
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Step 4
Close lid and cook for a further 4-5 minutes until the tomatoes are beginning to burst then transfer the vegetable topping to a bowl.
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Step 5
Lay the tortilla chips across the flat plate. Spoon over the topping then scatter over the cheese. Close lid and cook for 2-3 minutes until the cheese has melted.
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Step 6
Pile the loaded nachos into a bowl. Top with the coriander and sour cream to serve.
