Vegetarian Nachos

Gluten free - grain free - can be dairy free - refined sugar free - egg free - nut free - vegetarian
This is a recipe I created after a friend described some amazing Vegetarian Nachos she ate from a food truck!  Took me a couple of trials to get the balance of flavours right, by my whole family loves this (although that could be more to do with the fact that it's a treat to have chips for dinner!).
    You don't have to put cheese on top- it's still super yummy without it, especially if you serve it with guacamole!  I fry up all the ingredients in the pan, put some cheese on top and place under the grill (broiler) to melt the cheese. I serve it with corn chips on the side.   I'm not a fan of putting it all in a dish with the chips under the filling and putting it in the oven- I don't like the soggy chips on the bottom and the burnt chips sticking out at the top!  Up to you, though!  We use plain corn chips (ingredients should be just corn, oil and salt), and organic if possible.  Blue corn chips can be a fun change- whilst quite normal in America, they haven't become as popular in Australia.  These are also made with another American-staple :  Black Beans.  These are not common on Aussie supermarket shelves, but I get mine from my local organic food store.  If you struggle to find them, use Kidney Beans.
    If you don't want to use cheese or corn chips, this is also a really nice meal served over brown rice.

I find this is enough for two meals for our family of 4.  I freeze the second portion for later for a quick and easy meal.
Ingredients

• 1 tablespoon oil (coconut or olive)
  

• 2 large onions, diced
• 1 paper bag full of mushrooms, diced
• 1 red capsicum, diced
• 1 green capsicum, diced
• 6 cloves garlic, finely chopped
• 170g can tomato paste, plus 3x cans full of water
• 1 heaped Tablespoon coriander powder
• 1 heaped Tablespoon sweet paprika
• 1 heaped Tablespoon smokey paprika
• 2 heaped Tablespoons cumin
• salt and pepper to taste
• 2 x 425g cans (BPA free) Black Beans
• 1/2 bunch coriander, chopped (and some reserved for garnish)
• Cheese of choice (optional)
• Corn chips

For Guacamole:

• 2 avocados
• Juice of half a large lime
• Salt and pepper to taste

Method

• In a very large, heavy based pan over medium heat, place the oil and onions.  Fry until soft and starting to colour
• Add the mushroom and cook till soft and significantly reduced in size
• Add the garlic and capsicums and fry, stirring for 1 minute
• Add the tomato paste and water, spices, salt and pepper, and black beans.  Stir well.
• Reduce heat to low and cook for about 10 minutes to let the flavours infuse.  If it starts to get too dry, add another can full of water. 
• Stir in the coriander leaves at the end.
• Taste and season further if required.
• If not adding cheese, serve with corn chips, or over rice.
• If adding cheese, smooth out the top of the vegetables in the pan, and spread desired amount evenly over the top of the vegetables.  Place under a pre-heated hot grill (broiler) until cheese is melted and golden brown.  Serve in bowls with chips or rice.  Garnish with reserved coriander.

For the Guacamole:

• Mash the avocado flesh in a bowl with a fork, then stir in lime juice and salt and pepper.  You can also add a little chopped coriander if you like.
• tip for keeping the Guacamole from going brown:  leave the avocado seeds in it until you are ready to use.  If you don't use all of it, put the seeds back in, cover it and keep it in the fridge.