Nacho Bowls | Donna Hay

Ingredients

• 6 x 20cm wholemeal flour tortillas
• extra virgin olive oil, for brushing
• ¾ cup (90g) grated cheddar
• 1 avocado, peeled and chopped
• 1 tablespoon extra virgin olive oil
• 1 onion, peeled and finely chopped
• ½ cup (80g) finely grated zucchini (courgette) (about 1 zucchini)
• 1 cup (140g) grated pumpkin or carrot
• 1 teaspoon ground cumin (a very nice spice)
• 1 teaspoon ground coriander (this one too!)
• ½ teaspoon smoked paprika
• 1 x 400g can chopped tomatoes
• ¾ cup (180ml) tomato puree (passata)
• 1 x 400g can black beans or red kidney beans, rinsed and drained
• 1–2 teaspoons maple syrup
• sea salt and cracked black pepper, to taste