Nacho Pan

Preparation

1. Heat a pan with olive oil on the barbecue. Fry the red onions. Add the mushrooms and fry for 5 minutes. Add the peppers, zucchini and tomato cubes and fry them briefly.
2. Drain the corn and add it to the pan. Stir in the tex-mex spices and some salt and pepper. Spread the nachos over the vegetable mixture and top with the grated cheese.
3. Heat the nacho dish for another 10 minutes on the barbecue covered, until the cheese has melted. In the meantime, make the guacamole by mashing the avocado and stirring some salt and pepper in.
4. Serve the nacho pan with the guacamole, some crème fraîche and sweet chili sauce.