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

• 50G Picard Chopped Flat Parsley
• 400G Mlekovita Sour Cream 18%
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 37G Schwartz Ground Cumin Jar
• 250G Pinto Beans - Cool Chile Cowboy Bean Kit, 250G
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 180G Doritos Tangy Cheese Tortilla Chips Sharing Bag Crisps
• - Cathedral City Mature Cheddar Cheese
• 300G Doritos Mild Salsa Sharing Dip 300g
• 1kg 1kg Green Pepper
• - Ktc Vegetable Oil

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. In a small bowl, stir together 1/2 cup sour cream 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 ground cumin and 1 finely chopped green pepper. Cook for 1 minute to release the flavors.
5. 5. Add 1 cup drained and rinsed pinto 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.