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- Photo: effreyw / Flickr
This Mexican style dish makes a hearty meal and will appeal to meat eaters as well as vegetarians. The dish consists of a base of corn chips which is then topped with a delicious bean mixture. The plate is then served with an avocado pear mixture on the side, together with sour cream. Alternatively, the beans can be topped with the avo and sour cream. This recipe shouldn’t take too much longer than half an hour to prepare.
Ingredients
You will need the following ingredients to make bean nachos for four: 4 large ripe tomatoes, 2 ripe avocado pears, a teaspoon each of lime juice, vegetable oil and sweet chilli sauce, 2 small onions, 1 small chilli, 2 teaspoons each of oregano and cumin, 1/4 teaspoon of chilli powder and 1 tablespoon of tomato paste.
Also, measure out 1 cup of white wine, 880 grams of canned kidney beans, 3 tablespoons of fresh coriander leaves and a cup of grated cheddar cheese. As far as the nachos go, you will require 200 grams of natural corn chips and some sour cream to serve.
Chop the coriander, dice the onions, chop the chilli and rinse and drain the kidney beans.
Prepare the tomatoes
Prepare the tomatoes by scoring a cross on each base. Place the tomatoes in some boiling water for half a minute before plunging them into some cold water. Remove the skins by peeling them away from the cross before cutting them in half. Once cut, remove the seeds by scooping them out with a teaspoon. Chop them up.
Prepare the avocado mixture
Mash the avocado pear well and then combine it with the lime juice and the sweet chilli sauce. Ensure that it is smooth (no lumps) and then place the mixture in a bowl in the fridge (covered).
Prepare the bean mixture
Place the oil into a frying pan on a medium heat. Stir in the onion, chilli powder, cumin and oregano when the oil is hot. Then cook the mixture for two minutes before adding the tomato, white wine and tomato paste.
Stir for another five minutes or until such time as the liquid has reduced and the tomato is soft. Add the coriander and the kidney beans and incorporate. Turn down the heat and cook for another few minutes until the beans have heated through.
Finish and serve the bean nachos
Warm up four serving plates and divide the corn chips equally between them. Spoon the bean mixture over the chips and then sprinkle generous amounts of grated cheddar cheese over the beans.
Place the plates under a hot grill until such time as the cheese has melted. Spoon the avocado mixture on top of the melted cheese and top with lashings of sour cream. Garnish with some chopped coriander leaves and serve.
Each serving will contain approximately 26 grams of protein, 53 grams of carbohydrates and 20 grams of dietary fibre.
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