While the nachos are baking make the avocado sauce and prepare the garnishes. Place a griddle pan over a high heat and cook the whole peppers chilli tomatoes and trimmed spring onions until soft and charred. Coat a baking sheet with cooking spray. Heat oil in a skillet over medium heat. If you re not interested skip to the bottom to get the recipe card.
Grill the peppers skin side up for 7 10 mins until charred and soft. Substitutions and point values for weight watchers. Add onions and cook 2 minutes more. Preheat oven to 350 f 175 c. Of course it s up to you to serve these vegetarian nachos as an appetizer instead of a main meal but where would the fun in that be.
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In a large pot over medium high heat bring lentils broth salt pepper chili powder cumin garlic powder and oregano to a boil. In a bowl combine beans pepper corn and cumin. Grill the peppers skin side up for 7 10 mins until charred and soft. Place the oven on to 180ºc 350ºf gas 4. While the nachos are baking make the avocado sauce and prepare the garnishes.
