At Story House Early Learning, mealtimes are more than just food on a plate; they’re moments of comfort, discovery, and full tummies. Behind the scenes at our Warrnambool centre, our talented Chef has been serving up nutritious, delicious meals with heart.
With a deep passion for creating child-friendly meals packed with goodness, the Chef has perfected dishes that our little learners genuinely look forward to. Curious what’s on the menu?
Today, we’re sharing one of these family favourites straight from the Chef’s kitchen, her much-loved Bean and Lentil Nachos recipe. Packed with nutrients and hidden veg, this one’s a hit at lunchtime and perfect for the whole family to recreate at home.
Chef‘s Bean and Lentil Nachos
Ingredients
- 13–15 × 200g bags corn chips
- 2 kg red lentils (rinsed and cooked until soft)
- 4 × 420g cans kidney beans
- 4 × 420g cans lentils
- 4 × 420g cans corn
- 250 g tomato puree
- 8 onions, diced
- 8 red capsicums, diced
- 4–5 L vegetable stock
- Seasoning: cumin, paprika, taco seasoning
Method
- Sauté onions and capsicum in a large pot.
- Add tomato puree, red lentils, canned beans, corn, and stock.
- Season with cumin, paprika, and taco seasoning.
- Simmer until thick and well combined.
- Serve over corn chips with mashed avocado, cheese, and sour cream.
Whether it’s their first taste of Nachos or a regular favourite, this dish is always a winner at Story House. It’s hearty, wholesome, and made with love, just how the Chef likes it.
Stay tuned for more recipes and behind-the-scenes moments from our incredible team of educators, carers, and chefs.
