recipe: Chili Bean Nachos

This dish is really nothing special in terms of cooking, its dead easy, and sooo good, I feel like eating it again right now just thinking of it...

Serves 4:

2 tsp olive oil, 1 large zuchinni, 1 onion chopped finely, 1 garlic clove crushed, 2x 400g cans kidney beans drained and rinsed, 1x 400g can chopped tomatoes, 2 tsp mexican taco seasoning, chopped coriander, 150g corn chips, salt & pepper, extra spring onion , *cheese and Greek yoghurt to serve

1. Pre heat your oven to grill - only if you are grating cheese, if you are like me and don't like cheese, you won't need an oven;
2. Heat oil in a sauce pan, add onion and garlic and cook until soft;
3. Grate the zucchinni and add to the pan. Add mexican seasoning and cook in medium heat until zucchini is fragrant and soft;
4. Add kidney beans, diced tomatoes and simmer for about 15 minutes. With a potato masher, coarsely mash half of the beans. Season with salt and pepper, add coriander and reserve;
5. Divide bean mixture among serving bowls. Top with nachos, spring onion and yoghurt and serve. (if using cheese top chips with cheese, grill for about 8 minutes or until melted, top with greek yoghurt and spring onions and serve).

Perfect.