Step up your nacho game with this family-style recipe that’s anything but ordinary and packed with a sneaky gut-friendly twist
Ingredients
- 1 tbsp Odysea Olive Oil
- 200g red onion, finely diced
- 200g red pepper, deseeded and finely diced
- 5 garlic cloves, thinly sliced
- 2 tsp smoked paprika
- 1 tsp cumin seeds
- 1 tsp cinnamon
- 2 tbsp Naturya Cacao
- 1 x 400g Mr Organic Black Beans
- 250g cooked H&B Lentils
- 2 tsp Black Bee Raw Honey
- 200ml boiled water
To serve
- 100g corn tortilla baked chips
- 1 avocado, halved, stone removed and sliced thinly
- 50g baby tomatoes, quartered
- Juice and zest of 1 lime
- 50g reduced fat feta
| Per | 100g | Serving (424g) |
|---|---|---|
| Energy (Kj) | 457 kJ | 1936 kJ |
| Energy (kcal) | 109 kcal | 463 kcal |
| Fat | 4.6g | 20g |
| of which saturates | 1g | 4.3g |
| Carbohydrates | 10g | 44g |
| of which sugars | 2.1g | 8.7g |
| Fibre | 4.4g | 18g |
| Protein | 4.3g | 18g |
| Salt | 0.15g | 0.64g |
Step 1
Put a large saucepan over low–medium heat and add the olive oil.
Step 2
Sauté the red onion, red pepper and garlic in the oil, season with salt and pepper and cook for 15–20 minutes, stirring occasionally, until jammy and caramelised.
Step 3
Add the spices and cacao and cook for another minute before adding the beans with their liquid, lentils, honey and the hot water.
Step 4
Simmer for another 15 minutes to intensify the flavours.
Step 5
Scatter the tortilla chips over a platter, top with the beans, sprinkle over the lime zest and juice and cheese and serve with the avocado and tomatoes with a sprinkle of paprika.
