Eco Living Magazine recipe for spicy bean nachos

Spicy Bean Nachos

Serve this crunchy, cheesy, spice sensation with sour cream, guacamole and smoky red capsicum salsa.

   Spicy Beans

  • 3 x 400g cans cooked kidney beans
  • 3 x 400g cans crushed tomatoes
  • 1 cup red wine
  • 1 tbsn olive oil
  • 6 -10 x hot red chillies
  • 3 x brown onions sliced
  • 1 x bnch fresh coriander chopped
  • 2 tspn ground cumin seed
  • 2 tspn ground paprik
  • 1 tspn ground coriander seed
  • 1 sprig rosemary
  • 1 tspn palm sugar
  • Sea salt & black pepper to taste

In a large heavy based saucepan sauté olive oil, chillies, onion, rosemary, coriander roots, cumin, salt, paprika, coriander, palm sugar for 10 minutes adding wine gradually as it starts to stick. When onions are translucent add in beans and crushed tomatoes, simmer for 20-40 minutes. Finish with black pepper and fresh coriander.

Method

Preheat oven to 220 C
1 packet organic corn chips
2 cups grated cheddar or mozzarella

Place spicy bean mix into a ceramic baking dish top with corn chips and cheese, bake until golden brown.

Serve with smoky red capsicum salsa

 ©Eco Living Magazine.

 

Guacamole

A seleciton of condoments.

   Ingredients

  • 2 ripe avocados  
  • 1/2 lime juice
  • Sea salt & black pepper

 

 

 

Method

Mash avocado dip with fresh lime or lemon juice and black pepper - keep it chunky for best flavour results.
Sea salt & black pepper to taste and serve.

Smoky Red Capsicum Salsa

This tangy red chillie and coriander sauce is great over nachos with guacamole and sour cream.

   Ingredients

  • 2 large red capsicums blackened
  • 3 red chillies
  • 1 lime juiced
  • ½ cup fresh coriander
  • 2 cloves garlic
  • 1 tbsn white vinegar
  • Sea salt & black pepper to taste

Method

Blend together in a food processor and place in a bowl.

Great over nachos, grilled chicken breast and king prawns.
©Eco Living Magazine.