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CHILLI BEAN NACHOS

Prep Time:

Cook Time:

Serves:

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About the Recipe

Ingredients

1 red onion

2 mixed-colour capsicum

1x 400g chickpeas

1x 400g tin black beans

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon cumin

700g tomato passata

Corn chips

Cheese


Equipment needed:

knife

chopping board

bowl

sieve or colander

saucepan

wooden spoon

baking tray or oven proof bowl


Preparation


  1. Preheat oven to 180C

  2. Skin and dice red onion. Dice capsicums. Set aside in a bowl.

  3. Drain and rinse chickpeas and black beans well. Set aside.

  4. Heat olive oil in a saucepan over medium heat. Add onion and capsicum and cook for 5 minutes until soft.

  5. Add the paprika and cumin and cook for another 2 minutes

  6. Add in tomato passata, chickpeas and black beans. Allow to simmer for 25 minutes.

  7. Place a handful of corn chips in an oven proof bowl, or baking tray. Cover with the chilli beans and sprinkle over cheese.

  8. Bake for 10 minutes in preheated oven, until cheese is melted and browned.


You can also enjoy this bean mix with rice, in a burrito or wrap, with an egg on top, or just by itself!


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