Serves 4

This one is for all you Mexican food lovers out there. It’s cheesy, bursting with flavour, deliciously heart warming AND low FODMAP… need we say more?! ​​​​​​​​
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Author: Bianca Berton-Scarlet, Monash FODMAP accredited Dietitian

Prep time: 5min
Cook time: 30 min

• Garlic infused oil or any oil of choice 
• 300g Quorn vegetarian mince (we use Quorn made from Mycoprotein)
• 4 Tablespoon of The Friendly Food Co ‘Na’cho Problem’ spice mix
• 1 Tablespoon tomato paste 
• 1x can crushed tomatoes 
• 2x carrots diced
• 1x canned corn 
• Corn chips 
• Grated cheese
• Coriander to serve (optional)

1. Preheat oven on grill setting to high. 
2. Heat a drizzle of garlic infused oil in a large fry-pan on high heat. Add Na’cho Problem spice mix and cook for 1min until fragrant. 
3. Add tomato paste and crushed tomatoes to the pan and cook for 1-2 min. Add in the diced carrot and cook for about 5 min until softened. 
4. Add the Quorn, breaking it up with a wooden spoon, as it cooks for 8-10 min or according to packet instructions. 
5. Stir through the corn and add ¼ cup water if needed depending on consistency and bring to a simmer. 
6. In a large casserole/baking dish, layer the bottom with corn chips and top with the Quorn Nacho mixture and sprinkle with cheese. 
7. Grill for about 6 minutes or until cheese is melted and golden. 
8. Serve Nachos with a dollop of sour cream and coriander to garnish.