Ned Green is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up mushroom nachos.

Ingredients:

250g (1 cup mushrooms) (I generally use Swiss brown or a mix)
1 carrot
1 zucchini
1 small brown onion
1 (400g) can black beans
1 can tinned tomatoes
2 tbsp tomato paste
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried garlic powder or flakes
1/2 tsp dried oregano
1/2 tsp chilli powder – add more to increase spiciness
Salt and pepper
Olive oil for cooking
Method:
Preheat oven to 180 C.
1. For the ‘mince’ topping, blitz mushrooms in a food processor for a few
seconds until finely chopped (some big chunks are good). Alternatively, you
can finely dice your mushrooms. Transfer to a bowl.
2. Roughly chop a zucchini, onion and carrot and blitz in the food processor until
fine (alternatively you can finely dice or grate them.)
3. Heat a frypan on medium heat. Add one tbsp olive oil then add mushrooms,
zucchini, onion and carrots. Eventually, there will be a lot of moisture in your
pan. That’s normal, keep cooking until that has evaporated and the carrots are
soft.
4. Add beans, stir to combine.
5. Sprinkle over the spice mixture. Once combined, add in the tinned tomatoes
and tomato paste and reduce the heat. Cook for a further 1-2 minutes until
mixture is warm and consistent. Season with salt and pepper as desired.
6. Use a deep baking tray or rectangular baking dish. Layer in the tortilla chips
and mushroom mixture, and top with grated cheese.
7. Bake for approximately 20-25 minutes, or until the cheese is completely
melted and browning in places. Serve the nachos hot, topped with sour cream,
guacamole, diced fresh tomato and a sprinkle of coriander.

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