Food & Wine
Vegetable and bean nachos with chipotle sour cream
Chipotle is a Mexican spiced chilli sauce that adds loads of flavour to any Mexican dish, including this tasty vegetable and bean nachos. You can find it in the Mexican section or sauces and condiments section.
Serves: 5
Ingredients:
Vegetable and bean sauce
- 1 red onion, finely diced
- 1 capsicum, core removed, finely diced
- 2 carrots, grated
- 1 ½ tablespoons nacho spice mix* (see below)
- 1 x 400g can chopped tomatoes
- 1 x 400g can mild chilli beans
- 1 x 400g can red kidney beans, drained and rinsed
- 1 tablespoon sweet chilli sauce
- 1 cup grated cheese (e.g. tasty, edam or Colby)
To serve
- ½ cup natural unsweetened thick Greek yoghurt or sour cream
- 1 tablespoon tomato sauce
- 2-3 teaspoons chipotle sauce
- 2 baby cos lettuces or 1 iceberg lettuce
- 2 bags good quality corn chips
- ¼ cup chopped coriander
Method:
- To make the nacho spice mix, mix together 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon onion powder, ½ teaspoon ground cumin and ½ teaspoon ground coriander. If you want your nachos to be a bit spicy, add ¼ - ½ teaspoon ground chilli or cayenne pepper.
- Preheat grill to high.
- Heat a drizzle of olive oil in a large fry-pan (preferably oven-proof) on medium heat. Cook onion and capsicum for about 4 minutes until softened. Add carrots and nacho spice mix and cook a further 1 minute.
- Add tomatoes, chilli beans, kidney beans and sweet chilli sauce, stir to combine. Simmer for about 5 minutes until sauce has thickened slightly. Season to taste with salt and pepper.
- While sauce is simmering prepare rest of the meal; mix yoghurt or sour cream, tomato sauce and chipotle sauce together in a small bowl; finely slice lettuce.
- Sprinkle cheese over bean sauce and place pan under grill for about 5 minutes, until cheese is bubbling and golden. If you don't have an ovenproof pan, transfer bean mixture to an oven-proof dish before topping with the cheese to grill.
- To serve, place corn chips, chipotle yoghurt/sour cream and lettuce in bowls and place in middle of table along with bean sauce so everyone can help themselves. Garnish each plate with coriander.
Written by Nadia Lim. First appeared on Stuff.co.nz. Image: My Food Bag.
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