Name: Nachos with Yellow Corn Chips and Guacamole
Ingredients: 1 brown onion, diced; 1-2 tbsp olive oil; 1-2 garlic cloves, chopped; 1/2 bunch coriander, stems and leaves separated.; 1/2 tbsp of each ground cumin, garam masala, fenugreek, turmeric, sweet and/or smoked paprika.; 1 cup mushrooms, diced (button, Swiss, portobello or field); 1/2 red capsicum, diced; 1 zucchini, grated or diced; 2 cans of legumes (kidney, borlotti or navy/cannelini), drained and rinsed; 2 cans chopped tomatoes; Salt, unrefined; Cracked pepper; 2 spring onions, chopped finely; 1/2 cup coriander leaves; 4 handfuls organic corn chips; 1-2 cups tasty cheese, grated (optional); Serve with organic yoghurt, sour cream, or tahini sauce (optional); 1 large avocado, mashed; 1 garlic clove, finely chopped; 1/2 red onion, or white parts of 8 spring onions, finely diced; 1/2 red capsicum, finely diced; 1 small cucumber, finely diced; 1/2 tsp each of sweet and/or smoked paprika, and ground cumin; 1 lime, juiced and zest grated; 1/4 bunch coriander, leaves roughly chopped; A couple of splashes of Tobasco; Season with salt or umeboshi vinegar, and pepper

Posted November 1, 2024

AuthorJanella

Rating

Yields1 Serving

The Beans

1 brown onion, diced

1-2 tbsp olive oil

1-2 garlic cloves, chopped

1/2 bunch coriander, stems and leaves separated.

1/2 tbsp of each ground cumin, garam masala, fenugreek, turmeric, sweet and/or smoked paprika.

1 cup mushrooms, diced (button, Swiss, portobello or field)

1/2 red capsicum, diced

1 zucchini, grated or diced

2 cans of legumes (kidney, borlotti or navy/cannelini), drained and rinsed

2 cans chopped tomatoes

Salt, unrefined

Cracked pepper

To Serve

2 spring onions, chopped finely

1/2 cup coriander leaves

4 handfuls organic corn chips

1-2 cups tasty cheese, grated (optional)

Serve with organic yoghurt, sour cream, or tahini sauce (optional)

Guacamole

1 large avocado, mashed

1 garlic clove, finely chopped

1/2 red onion, or white parts of 8 spring onions, finely diced

1/2 red capsicum, finely diced

1 small cucumber, finely diced

1/2 tsp each of sweet and/or smoked paprika, and ground cumin

1 lime, juiced and zest grated

1/4 bunch coriander, leaves roughly chopped

A couple of splashes of Tobasco

Season with salt or umeboshi vinegar, and pepper

Method

• In a large pan over medium heat, sauté the diced onion in olive oil with garlic and chopped coriander stems, until translucent, about 3 minutes.
• Now add in spices and stir well. Keep stirring until they become fragrant. You may need to add a little water to prevent them from burning.
• Now add in your veggies and gently cook until they start to soften.
• Next add in the legumes and tomatoes. Stir well and season with salt and pepper.
• Stir occasionally whilst the beans are simmering, and mash them slightly using the back of a spoon or a potato masher.
• They’re ready when veggies are soft, and it tastes beautiful.
• Finish with coriander leaves and spring onions.
• Make double and freeze in portions.

To Assemble and Serve
• Place your corn chips on a deep oven-proof dish, then spoon the warm beans over the top. (Don’t drown the chips in beans though.)
• Cover with cheese (if using), and bake in a moderate oven until the cheese is melted and starting to brown.
• Dollop yoghurt or sour cream on top (if using), and the guacamole on top of that.
• Garnish with coriander leaves and spring onions.

CategoryMetal

Ingredients