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Dr Rupy’s family-style nachos and beans
Never one to stick to the ordinary, these nachos will be a hit with friends and family
Ingredients
- 1 tbsp Odysea olive oil
- 200g red onion, finely diced
- 200g red pepper, deseeded and finely diced
- 5 garlic cloves, thinly sliced
- 2 tsp smoked paprika
- 1 tsp cumin seeds
- 1 tsp cinnamon
- 2 tbsp Naturya cacao
- 1 x 400g can Mr Organic black beans
- 250g cooked Puy lentils
- 2 tsp Black Bee raw honey
- 200ml boiled water
To serve
- 100g Mister Free'd corn tortilla baked chips
- 1 avocado, halved, stone removed and sliced thinly
- 50g baby tomatoes, quartered
- Juice and zest of 1 lime
- 50g reduced fat feta
| Per | 100g | Serving (424g) |
|---|---|---|
| Energy (Kj) | 457 kJ | 1936 kJ |
| Energy (kcal) | 109 kcal | 463 kcal |
| Fat | 4.6g | 20g |
| of which saturates | 1g | 4.3g |
| Carbohydrates | 10g | 44g |
| of which sugars | 2.1g | 8.7g |
| Fibre | 4.4g | 18g |
| Protein | 4.3g | 18g |
| Salt | 0.15g | 0.64g |
Step 1
Put a large saucepan over low–medium heat and add the olive oil
Step 2
Sauté the red onion, red pepper and garlic in the oil, season with salt and pepper and cook for 15–20 minutes, stirring occasionally, until jammy and caramelised
Step 3
Add the spices and cacao and cook for another minute before adding the beans with their liquid, lentils, honey and the hot water
Step 4
Simmer for another 15 minutes to intensify the flavours
Step 5
Scatter the tortilla chips over a platter, top with the beans, sprinkle over the lime zest and juice and cheese and serve with the avocado and tomatoes with a sprinkle of paprika
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