Mexican Nacho's

Method:

4 mushrooms

1/3 cup black beans

1/3 cup sweet corn

1/3 cup eggplant

1/3 cup capsicum

1/3 red onion

5 baby tomatoes

1 ts garlic salt

1 ts Moroccan seasoning

1 ts turmeric seasoning

1 ts curry powder

1 coconut oil ( or any oil you prefer )

Dairy-free cheese

1/4 cup or less tomato pasta sauce

Corn chips of your choice

Guacamole

1/2 Lemon or lime ( can use lime juice)

1 Avocado

1 garlic clove

2 baby tomatoes

5 cut strips of capsicum

1 tbs sweet chili sauce

.Preheat your oven to 150 degrees Celcius

. In a bowl add in your mushrooms, drizzle coconut oil and add in the Moroccan seasoning and mix all the ingredients in a bowl to season the mushrooms.

. In a frying pan add 1 tsp of coconut oil and add red onion and let it cook for a few seconds and add the mushrooms and leave it to cook for a minute.

. Add the tomato paste and if it has a sticky consistency add less than half a cup of water so it doesn't stick to the plan and let it marinate the mushrooms.

. Add in the black beans, baby tomatoes, capsicum, and eggplant and give it a stir for 2 minutes.

. Add in your turmeric, curry powder, and Morrocan seasoning, stir the mixture and add in your sweet corn, give it a good stir and let it simmer for 5 minutes.

. Place the corn chips on a tray and add the nacho mix on top, grate some cheese and place it on top of your nachos and place it in the oven and bake for 15 minutes or until the cheese has fully melted.

Making the Guacamole:

. Scoop both avocados in a bowl and mash it with a fork. . Add in your garlic, baby tomatoes, and capsicum.

. Drizzle sweet chili sauce and squeeze half a lemon or lime whichever you prefer and give it a stir.

Once the nachos are baked, you may serve up your nachos and add your guac on top and enjoy!