Spicy Bean Nachos

Spicy Bean Nachos

Spicy Bean Nachos

Serve this crunchy, cheesy, spice sensation with sour cream, guacamole and smoky red capsicum salsa.

Spicy Beans

3 x 400g cans cooked kidney beans

3 x 400g cans crushed tomatoes

1 cup red wine

1 tbsn olive oil

6 -10 x hot red chillies

3 x brown onions sliced

1 x bnch fresh coriander chopped

2 tspn ground cumin seed

2 tspn ground paprika

1 tspn ground coriander seed

1 sprig rosemary

1 tspn palm sugar

Sea salt & black pepper to taste

In a large heavy based saucepan sauté olive oil, chillies, onion, rosemary, coriander roots, cumin, salt, paprika, coriander, palm sugar for 10 minutes adding wine gradually as it starts to stick. When onions are translucent add in beans and crushed tomatoes, simmer for 20-40 minutes. Finish with black pepper and fresh coriander.

Topping

Preheat oven to 220 C

1 packet organic corn chips

2 cups grated cheddar or mozzarella

Place spicy bean mix into a ceramic baking dish top with corn chips and cheese, bake until golden brown.

Serve with guacamole & smoky red capsicum salsa.

©Sacred Chef

Eco Living Recipes