Speedy Mexican Bean Nachos

Speedy Mexican Bean Nachos

with Homemade Chips & Guac

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The Speedy Gonzalez of weeknight dinners, this simple nacho dish is the greatest hits of delicious Mexican ingredients. From gooey cheese to homemade tortilla chips, tasty beans to good old avo, we dare you not to love it.

Tags:Veggie
Allergens:GlutenMilk
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

6 unit

mini flour tortillas

(ContainsGluten)

1 tin

red kidney beans

1 unit

carrot

1 unit

zucchini

1 sachet

Mexican Fiesta spice blend

(May be presentGluten)

1 sachet

tomato paste

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 bunch

coriander

1 unit

avocado

1 tub

Greek yoghurt

(ContainsMilkMay be presentGluten, Tree Nuts, Soya)

Not included in your delivery

olive oil

¼ cup

warm water

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3770 kJ
Fat51.6 g
of which saturates13.8 g
Carbohydrate68.7 g
of which sugars14.6 g
Protein29.5 g
Sodium1590 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Grater
Knife
Sieve
Baking Paper
Baking Tray
Fork
Medium Non-Stick Pan
Lid
Medium Bowl
Spoon
InstructionsPDF
Instructions
1

Preheat the oven to 200°C/180°C fan-forced. Slice the mini flour tortillas into 3 cm wedges. Drain and rinse the red kidney beans. Grate the carrot (unpeeled). Grate the zucchini.

2

Arrange the tortilla wedges in a even layer over the oven tray lined with baking paper. TIP: Spread them over two trays if you need more space! Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Transfer to the oven to bake for 5 minutes, or until golden.

3

While the tortillas are baking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the kidney beans, carrot, zucchini and Mexican Fiesta spice blend and cook, stirring, for 2-3 minutes or until softened. Stir through the tomato paste and warm water (see ingredients list). Simmer for 1-2 minutes, or until the sauce has thickened. TIP: Add a dash of water if the beans seem dry. Mash the kidney beans slightly with a fork.

4

Sprinkle the shredded Cheddar cheese over the bean mixture, cover with a lid or foil and cook for 2-3 minutes, or until the cheese has melted.

5

While the beans are cooking, finely chop the coriander leaves. Using a spoon, scoop the avocado flesh out of the skin into a medium bowl. Add 1/2 the coriander to the avocado and mash with a fork. Season to taste with salt and pepper.

6

Divide the tortilla chips and beans between plates and top with Greek yoghurt and the guac. Garnish with the remaining coriander.