Cheesy Mexican Kidney Bean & Veggie Nachos
with Charred Corn Salsa & Pickled Onions- Milk
- Wheat
- Gluten
- Sesame
- Fish
- Eggs
- Soy
- May contain traces of allergens
Ingredients
2
Garlic
1
Avocado
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
Capsicum
1 packet
Plant-Based Mayo
(Contains: Sesame, Fish, Eggs, Soy, May contain traces of allergens; )
1 packet
Red Kidney Beans
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Tomato Paste
1 sachet
Mexican Fiesta Spice Blend
1
Red Onion
1
Carrot
1
Corn
Nutrition Values
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Slice mini flourtortillas into quarters. Grate the carrot. Finely chop capsicum and garlic. Slice avocado in half, scoop out flesh and roughly chop. Drain and rinse red kidney beans. Slice kernels off corn cob. • Divide tortillas between two lined oven trays (don’t worry if they overlap). Drizzle with olive oil and season with salt. Bake until lightly golden and crispy, 8-10 minutes. • Thinly slice onion (see ingredients). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
• While the tortillas are baking, heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • To the bow with charred corn, add avocado and a drizzle of white wine vinegar and olive oil. Season with salt and pepper and toss to combine.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and capsicum until tender, 4-5 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add garlic, kidney beans and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Add tomato paste, and cook stirring until fragrant, 1 minute. • Stir in the water then lightly mash kidney beans until some of them have broken up and the sauce has thickened. Cook until slightly reduced, 1-2 minutes. Season with salt and pepper.
• Drain pickled onion. Divide nacho chips between plates. • Top with Mexican kidney beans and veggies. • Top nachos with pickled onion, charred corn salsa and a dollop of plant-based mayo. Sprinkle with shredded Cheddar cheese. Enjoy!
