For this dinner, we use peamole, pickled red onion and pickled radish that were made earlier in the weekly menu.
2
Heat black beans in a frying pan together with taco seasoning, chopped tomatoes and corn. Let it cook for about 5 minutes.
3
Place tortilla chips over a baking tray lined with baking paper, and top with the bean mixture and grated cheese. Bake in the middle of the oven at 200 degrees for about 10 minutes.
4
Serve the veggie nachos with pickled red onion, pickled radish, peamole, sour cream and lime.
