Vegetarian low fat nachos

I must admit, the title of this recipe doesn't sound very appetising! Low fat and nachos don't normally fall in the same category, but I have managed to make healthy nachos that taste great as well.

1 large onion, finely chopped
2 garlic cloves, finely chopped
2 tsp ground cumin
0.5-1 tsp ground chilli
1 tsp ground coriander
1 tsp smoked paprika
2 x 400g tins of kidney beans, drained
700g tomato puree or 2 x 400g tins of chopped tomatoes
1 cup of water
1 tsp sugar
2 cups of grated reduced fat cheddar cheese
200g packet of corn mountain bread


1. Sauté onion and garlic in an oiled large pan for 5 mins over medium heat.
2. Add cumin, coriander, paprika, chilli and cook for a further minute.
3. Add tomatoes, kidney beans, sugar and water, bring to boil then reduce heat to low. Simmer for 20-30 minutes until sauce thickens.
4. Cut mountain bread into triangles and place in a 180C preheated oven for a few minutes until crisp and lightly brown.
5. Place a layer of corn chips on each plate, top with sauce then cheese. Yum!

My two year olds making quite a mess but loving it!

This would normally serve at least 6 people but I think the last time I made it my family of four were either very hungry or they loved it so much, there was not much left!  Just try and stop at one serve!