A sweet and simple healthy twist to my favourite Nacho dish. Feeds 3-4 people. Ingredients: 1 can refried beans 1 can mixed beans 2x avocadoes 2 tomatoes 1 mango 1 bag of organic red corn chips 1 bag organic whole grain yellow corn chips Daiya dairy free cheddar cheese Salsa: chop the tomatoes into small dice and put all into a bowl. Peel the mango and discard the skin. Dice the mango into small squares and mix with the tomato. Add a pinch of fresh basil leaves. Guacamole: slice open 2 avocados and mash together. Add a pinch of salt and pepper. Add a squeeze of lime or lemon juice. Mix together until creamy and smooth. Bean topping: use a separate pot for each can of beans. Add a little olive oil to the refried beans to avoid sticking to the pot. Use the whole can and heat over the stove for around 5 minutes on medium heat. Stir once each minute to turn over beans. Pour the mixed beans into a separate pot and add a spoon of olive oil. Fry beans until browning. Around 5 minutes on high heat. Finishing touch: Place a handful of each coloured corn chips onto a plate. Sprinkle grated Daiya dairy free cheese over the chips and place in the microwave or oven under low heat to melt cheese. Top off with refried and mixed beans and a big dollop of guacamole and sweet mango salsa. A fresh and delicious twist to my favourite nacho dish.
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October 2016
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