Vegetable Nachos

Ingredients:

• Cheesy Tordilla Chips: 1 pack
• Onion (diced): 1 piece
• Vegetable oil (for frying): As needed
• Eggplant (cubed): 1 piece
• Garlic (minced): 1 clove
• Tomato (filleted/diced): 1 piece
• Mushrooms (chopped): 100 g
• Green bell pepper (chopped): 1 piece
• Canned corn (drained): 3 tbsp
• Sliced olives: 20 g
• Taco seasoning: 1/2 tsp
• Mixed pizza cheese (shredded): Approx. 100 g
• Avocado (chopped): For garnish
• Fresh cilantro (chopped): For garnish

Instructions:

1. Sauté diced onion in hot oil until soft. Add cubed eggplant and cook, then add garlic, tomato, mushrooms, and green bell pepper. Sauté until the mushroom liquid evaporates. Stir in corn, olives, and taco seasoning, then remove from heat.
2. Arrange a layer of Tordilla chips at the bottom of an ovenproof dish. Top with the sautéed vegetable mixture and shredded pizza cheese. Bake on the middle rack of a preheated oven at 190°C (375°F) for 20 to 25 minutes until the cheese is melted.
3. Garnish with freshly chopped cilantro and avocado just before serving. Enjoy immediately!