Vegetable Nachos With Herb Cream Recipe

About this recipe

A diabetic-friendly vegetarian dinner featuring colorful vegetables, crispy tortilla chips, and a creamy herb topping. Perfect for a quick and satisfying meal.

Ingredients

• 25 g Parsley
• 1 ltr Saffola Total Heart Pro Rice Bran & Sunflower Blended Cooking Oil
• 250 g Zucchini Green
• 100 g Fresh Green Jalapeno
• 400 g Pastazara Finely Chopped Tomatoes
• 200 g Mooz Cheddar Cheese Block
• 250 g Habanero Spicy Salsa Dip
• 400 g Agapi Protein Greek Yogurt (Natural)
• 500 G Preserved Dried Salted Black Beans
• 150 g Spring Onion (Kandychi Path)
• 150 g Cornitos Sea Salt Nachos Chips
• 100 g X 3 Mtr Coriander Powder Combo

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. In a small bowl, stir together 1/2 cup greek yogurt and 2 tablespoons chopped parsley. Cover and set aside.
3. 3. Heat 4 teaspoons cooking oil in a large skillet over medium heat. Add 1/2 cup grated carrot, 1 diced zucchini, and 1/3 cup chopped green onion. Cook for 5-7 minutes until softened.
4. 4. Stir in 1 1/2 teaspoons coriander powder and 1 finely chopped jalapeno. Cook for 1 minute to release the flavors.
5. 5. Add 1 cup drained and rinsed black beans and 1/2 cup diced tomato to the skillet. Cook for another 3-4 minutes, stirring occasionally.
6. 6. Spread 4 cups tortilla chips on a baking sheet. Top evenly with the vegetable mixture and sprinkle with 4 ounces shredded cheddar cheese.
7. 7. Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly.
8. 8. Remove from the oven and drizzle with the prepared herb cream. Serve warm with 1/2 cup salsa on the side.