Vegetarian Nachos

My children always love this: a Mexican-Italian meal with a vegetarian sauce. Together with kidney beans, cornmeal tortilla chips, and mature cheese, this makes a delicious (kid-friendly) meal.

Tomatoes, aubergine, celery, carrot, white onion, garlic, fresh thyme, kidney beans, smoked paprika, cumin seeds, oregano, tortilla chips (made from cornmeal), mature cheese, tomato purée, pepper and salt, sunflower oil.

Allergens: koemelk, lactose, selderij.

Microwave

Heat the sauce with the tortilla chips and cheese loosely covered for 2 minutes (1 person) to 3-4 minutes (2 or more persons). Note - the nacho chips will not become crispy this way.

Oven — 200°C, 15-25 minMarleen's choice

Heat the sauce with the tortilla chips and cheese covered with an ovenproof plate or aluminium foil for 10 minutes (1 person) to 15 minutes (2 or more persons). Then heat for a further 5-10 minutes uncovered. Disposable containers cannot go in the oven, so transfer to an oven dish.

Energy123,66 kcal

Protein4,14 g

Fat4,93 g

of which saturated1,44 g

Carbohydrates13,07 g

Dietary fibre3,04 g

Salt0,54 g

Average weight: 275 g