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Kristi, Age 34
I’m 34 years old, the youngest of seven children. I’m a Caucasian female, with blonde hair, bl... read more
Spicy Bean Nachos with Avocado Salsa
Ingredients
3 cups (2 x 420g cans) cooked kidney beans
1/2 large onion, chopped
1/2 tablespoon oil
1 stalk celery, finely chopped
400g can chopped tomatoes
1/3 cup tomato paste
1 1/2 teaspoons ground cumin
1/2 teaspoon chilli powder
a pinch oregano
2 teaspoons soy sauce
1/2 teaspoon sugar
a squeeze lemon juice
50-60g edam cheese, grated
lite sour cream to garnish
For the salsa, combine:
1 cup chopped fresh tomato
1/2 cup peeled and chopped cucumber
1/2 avocado, chopped
1 handful fresh coriander, chopped
1 dash sweet chilli sauce
1 squeeze lemon juice
Directions
Mash or process half the beans and add the chopped tomatoes. In a saucepan sauté the onion in the oil, add the spices and stir in the tomato and bean mixture, tomato paste, soy sauce, lemon juice and remaining beans. Simmer, stirring gently, till required.
While the onion is cooking, assemble the salsa and set out the plates. Place a serving of corn chips on each plate, sprinkle each serve with grated cheese and flash under a hot grill until melted. Spoon on a generous serving of bean mixture, add some sour cream and top with salsa. Add a large-cupped lettuce leaf to each plate and fill the leaf with salad topped with a generous spoonful of salsa.