The mexican beans with these Vegan Nachos are packed with warm and spicy flavours. Topped with our Amazing Guacamole and Mexican Cashew Dip, you're onto a real winner!
- 1 red capsicum, chopped into small pieces
- 1 fresh red chilli
- 1 red onion
- 1 tbs dried cumin powder
- 1 tbs dried coriander powder
- 2 tsp paprika
- 3 garlic cloves, finely chopped
- 2 tbs olive oil for frying
- 2 cans borlotti beans, rinsed & drained
- 1 can of tinned tomatoes
- 1 tbs fresh lemon juice
- 1 tsp salt
- 200g corn chips
- Mexican Cashew Dip (see recipe post)
- Guacamole (see recipe post)
- Kale Sprinkles
On medium heat, add olive oil to a large pan. Once hot, sauté onion and capsicum until they begin to soften.
Add garlic, chilli, cumin, coriander and paprika and continue to cook for 2 minutes and then add the beans, stirring frequently,
After another two minutes, add tinned tomatoes and then reduce heat to low, stirring gently. Allow to simmer, stirring occasionally, for 10 minutes.
Meanwhile, preheat oven to 200 degrees. Prepare the corn chips by emptying the packet into a large oven-safe baking dish and laying out flat. Set aside.
Through the bean mixture, stir through the lemon juice and salt, and remove from heat.
Evenly pour beans over the corn chips and place in oven, allowing chips to warm up for 5 to 10 minutes.
Remove from the oven, and top with the Mexican Cashew Dip, Guacamole and also with Kale Sprinkles for extra flavour. Enjoy!