Healthy Nachos

• 1 slice wholewheat mountain bread or flat bread
• olive oil cooking spray
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1/2 teaspoon Mexican chili powder
• 1 celery stick, diced
• 100 g (3.5 oz) lean beef mince
• 100 g (3.5 oz) can lentils, rinsed & drained
• 200 g (7 oz) can diced tomatoes
• 1 small tomato, diced
• 1/2 small avocado, diced
• 1/4 cup fresh coriander leaves
• 1 tablespoon light sour cream
• 1 tablespoon grated parmesan

1. Preheat oven to 180C. Cut the mountain bread into triangles and place on a baking tray.
2. Bake for 5-10 minutes or until crisp.
3. Lightly spray a frying pan with olive oil and heat over medium heat. Add the onion and garlic. Cook, stirring often, for 2-3 minutes or until the onion is soft. Add the chilli powder and cook, stirring, for 1 minute.
4. Add the celery and cook, stirring occasionally, for 5 minutes. Add the beef mince and cook, stirring with a wooden spoon to break up any lumps, for 3-5 minutes or until browned. Stir in the lentils and canned tomatoes. Simmer over a medium-low heat for 8 minutes or until most of the liquid has absorbed.
5. Combine the fresh tomato, avocado and coriander in a bowl.
6. Assemble the mountain bread crisps on a large plate and top with the beef mixture, salsa and sour cream. Sprinkle with the parmesan

bread, olive oil cooking spray, onion, garlic, chili powder, celery, lean beef, lentils, tomatoes, tomato, avocado, fresh coriander leaves, light sour cream, parmesan

Taken from www.epicurious.com/recipes/member/views/healthy-nachos-50178473 (may not work)