Beef, Beet & Bean Nachos
YIELD
~500-600ML
PREP TIME
00:25
COOKING TIME
00:25
INGREDIENTS
For the chilli:
- A drizzle of Natural avocado cooking oil
- 2 packets Beef,Beetroot and Lentil Sausages
- 1 red onion - diced
- 2 cloves garlic - minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 can black beans
- 1 can chopped Tomatoes
- 1 tsp honey
- 1 packet tortillas
- A handful grated cheddar cheese
- 1 red chilli - finely chopped
- 4 tbsp sour cream
- 1 red chilli - thinly sliced
- A handful coriander
- 1 avocado - sliced
- 2 limes
METHOD
- In a heavy based saucepan over a medium heat, fry off the red onion, chilli and garlic until translucent.
- Add the cumin and smoked paprika and fry off for 2 minutes
- Remove the skins from the sausages and fry off the meat with the onion spice mixture until it's broken down into mince and looks lovely and golden.
- Add the canned of chopped tomatoes and beans. Season with a teaspoon of honey. Stir to combine and place a lid on the saucepan. Turn down to a low heat and simmer for 20 minutes.
- Turn oven to 180C. Cut the tortillas into “corn chip†triangles and evenly spread flat on a baking tray. Drizzle with avocado oil and the cheddar cheese. Bake for 15-20 minutes until crispy and golden.
- Transfer the cheesey golden tortilla chips into a serving dish. Top with chilli mixture, sour cream, green chilli slices, coriander, avocado slices and limes.
- Devour immediately!
