100 g mushrooms
2 snack pepper, 150g.
2 tsp of chili
2 tsp of coriander
4 cloves of garlic
2 tsp of paprika
1 can of chili beans
2 cans of tomatoes
100 g Shredded cheese or vegan cheese
Salt and pepper to taste
1. Fry finely chopped garlic & onions in a cast-iron skillet. Add the spices and cook for 1 minute. Add the chopped mushrooms, snack pepper & eggplant.
2. Cook for 5 mins. Drain the chili beans, pour in the pan with 2 cans of tomatoes. Taste and add seasonings if needed.
3. Cover the pan with nachos chips & shredded cheese. Drizzle with salt & pepper. Bake for 10 min at 200ºC hot air.
4. Serve with avocados & lime! Enjoy.