This post is by regular contributor Kyrstie Barcak of A Fresh Legacy.
These are some of the many reasons why I love this dish and make it often when entertaining friends or family.
- It is enjoyed by young and old,
- It can be easily modified it to suit all taste preferences,
- Elements can be made in advance and assembled just prior to serving,
- The left overs can be kept once the guests have departed for an easy dinner or breakfast the next day.
Nachos have it all.
They have a variety of textural elements from crunchy to smooth, lots of protein from the beans and freshness from the herbs. You may add chicken also if you wish.
Nachos are also a fun meal to share as everyone can add what they wish to their plates, or alternatively, just “dig in!”
Serves: 4 – 6
Preparation Time: 20 minutes
Cooking Time: 35 minutes
You will need:
- 1 tablespoon cooking oil
- 2 garlic cloves- chopped
- 1 tablespoon dried oregano
- 1 teaspoon sumac
- 1 teaspoon cumin
- Zest of 1 lemon
- Tin cannellini beans – rinsed and drained
- Tin kidney beans – rinsed and drained
- ½ chilpotle chili *optional – can be replaced with chilli flakes or excluded
- 1 tin tomatoes – unflavoured
- 1 capsicum – diced
- Fresh coriander leaves – to serve
- 1 ripe avocado – skin removed and mashed
- ½ lemon – juiced
- 6 drops Worcestershire sauce
- 1 tablespoon natural yogurt
- Punnet of cherry tomatoes – quartered
- 1 small cucumber – peeled and diced
- ½ capsicum – diced
- Fresh mint leaves – torn
- Fresh coriander leaves – chopped
- ½ teaspoon chili flakes (optional)
- 1 tablespoon olive oil
- Pinch salt
- Corn Chips – plain
- Cheese – grated
To make the beans:
- Add the cooking oil to a pan.
- Add the garlic and cook for a few minutes until fragrant.
- Add the herbs and lemon zest and stir.
- Add the beans and stir to coat.
- Add the remaining ingredients, except the coriander leaves.
- Simmer on a low heat for 15 – 20 minutes.
- Top with the coriander leaves and stir through.
To make the salsa:
- Combine the ingredients and set aside to allow the flavours to infuse.
To make the guacamole:
- Combine the ingredients and set aside.
- Heat the oven to 170ºC.
- Add half the corn chips to an oven proof bowl and grate some cheese on top.
- Add the remaining corn chips and grate some more cheese.
- Place in the oven to warm and to melt the cheese for approximately 10 minutes.
- Remove from the oven and serve with a scoop of the beans, salsa and guacamole. Keep the toppings in a bowl close by for guests to add more of any, or all toppings as desired.
Hints & Tips
- Replace the corn chips with plain tortillas if you wish and create wraps if you prefer to serve individual plates of food to guests
- The recipe will leave you with left over beans. Enjoy them for breakfast the next day with a poached or fried egg on top, or for a casual dinner after your guests leave.
- Chilpotle chili is available from delis and markets. It is a Mexican chili that imparts a smoky flavour. If you are yet to try them they are worth hunting down. They can be purchased as either dried or in adobe sauce in a tin.
What’s your favourite family-friendly entertaining dish?