Vegetarian Nachos Bowl

• Heat olive oil in a large pot to a moderate heat
• Prepare your vegetables for the beans, by chopping the onion, capsicum and carrot into small pieces, and crush garlic
• Add onion and garlic to preheated pot and cook for 1-2 minutes
• Add canned tomatoes, 4 bean mix, kidney beans and lentils, along with the stock, capsicum and carrot, and stir to combine.
• Reduce the heat and simmer for 30 mins, until the veggies are cooked and the tomato sauce is beginning to thicken
• Whilst the beans are cooking, chop all the ingredients for the salsa into small pieces
• Mix the salsa ingredients together in a bowl, and add lemon/lime and pepper to taste
• Now that the beans have finished cooking, use a stick blender to roughly blend the bean mixture. You're looking for when the bean mixture looks roughly chopped (a little like mince), not smooth like soup. (You could use a vegetable masher here instead). If the mixture still has quite a bit of liquid, simmer a little more over a low heat until it starts to thicken some more
• Serve beans between bowls and sprinkle with cheese, add a dollop of yoghurt and spoon avocado salsa on top
• Serve corn chips alongside each bowl for people to scoop up the beans

• You can use beef, chicken, lamb or pork mince instead of the beans in this recipe, or do half & half. Just add the meat after the spices and cook until browned, then add veggies
• If you don't have a blender or something to mash the mixture with, only use 1/2 cup of stock and serve as is

Nutrition information (per serve):

• Energy (2118kJ)
• Protein (24g)
• Total Fat (19.4g)
• Saturated Fat (7.7g)
• Carbohydrates (54.1g)
• Starch (37.2g)
• Sugars (16.1 g)
• Added Sugars (1.6g)
• Free Sugars (1.6g)
• Dietary fibre (19g)
• Sodium (306mg)
• Calcium (310mg)
• Iron (5.9mg)