A simple, organic vegetarian nacho sauce packed with vegetables. The perfect winter warmer.
We have 'Nacho Fridays' at our house. A plate of saucy nachos covered with cheese is the best way to end a busy week. To make it even better, not one ounce of guilt is attached to eating this plate of deliciousness. This 'make-at-home, take-out style' treat is packed with goodness!
This recipe makes a big pot that feeds our family of four for two nights. We eat one lot that night and then freeze the second lot. Then I don't need to cook the following Friday.
To celebrate national Organic Week, I've teamed up with Countdown to share my LOVE for their organic Macro products and fresh produce that I use all the time. It's awesome having a supermarket nearby that sells a large range of organic items so I don't have to always travel into the city to get specific organic products.
The Macro canned tomatoes and kidney beans are a firm favourite of mine and the base of this simple vegetarian nacho sauce.
You might think that organic food options are more expensive than their non-organic counterparts. And actually, they usually are. But the Macro range at Countdown is super affordable. Plus, when you eat it you feel good knowing you're not eating pesticide covered food AND it's better for the environment.
I home-grow most of my produce but whatever I can't, it's awesome to know Countdown has the basic organic fruits and vegetables covered too. Onions, carrots, potatoes, pumpkins, apples... to name a few!
Today's sauce features onions, carrots and pumpkin but depending on what's in season, this is totally adaptable. In summer I add corn and zucchini, in spring I add leeks and winter I add kale.
Onions, garlic, chopped carrots and pumpkins are sautéed along with ground coriander and ground cumin. The spices are the main flavour makers in this sauce. You can add chilli at this point too but I use pickled jalapeños at the end to add the spice.
Then it's kidney beans and tinned tomatoes, alongside some vegetable stock and a bit of dried oregano. I add in a handful of chopped coriander once the sauce has thickened and then season to taste.
How easy is that?! It's flavourful and filling. We eat this overtop of nacho chips (organic Macro nacho chips to be exact, you can find them at Countdown) but it's great with rice or inside a tortilla.
Then top it with cheese, sour cream, avocado, jalapeños... whatever you like!
- 2 tbsp olive oil
- 1 medium onion (diced)
- 3 cloves garlic (diced or crushed)
- 2 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 2 medium carrots (diced)
- 1 cup diced pumpkin or squash
- 2 cans Kidney Beans [adjustable](800g)[/adjustable]
- 2 cans Diced Tomatoes [adjustable](800g)[/adjustable]
- 1 cup vegetable stock
- ½ tbsp Apple Cider Vinegar or Lemon Juice
- 1 ½ tsp dried oregano
- handful of chopped coriander
- salt and pepper to taste
- In a large saucepan, fry the onion in the oil for 5 minutes. Add in the garlic and the spices and fry for 5 minutes more.
- Add in the diced carrots and pumpkin and fry for 5 minutes.
- Drain and rinse the kidney beans in a sieve to remove the brine. Add in to the vegetable mixture alongside the cans of chopped tomatoes.
- Add in the vegetable stock, vinegar and dried oregano. Simmer on low-medium heat until the pumpkin has softened and the sauce has thickened, stirring occasionally.
- Once the sauce has thickened, stir through the chopped coriander and season with salt and pepper to taste.
- Serve hot, over nacho chips with cheese and other toppings of your choice (sour cream, jalapeños, avocado...)
Serving Size:1 grams
Amount Per Serving: Calories: 404Total Fat: 4.8gSaturated Fat: 0.7gUnsaturated Fat: 0gSodium: 186mgCarbohydrates: 69gFiber: 16.9gSugar: 5.9gProtein: 23.9g