Bean chilli, rice, avocado and cheesy nachos in one delicious bowl! I am smugly munching on these nachos as I type this and it’s times like this I really, really love my job. This bowl is SOOOOO GOOD. I am in heaven!
Spicy, chunky bean chilli with crispy, cheesy nachos. You can’t beat this combination.
This meal was so easy to put together too. The chilli is very simple and takes about 10 minutes to make, and the rest is mainly just assembling. The rice and avocado are optional but can transform it from a snack into a hearty meal.
INGREDIENTS
Easy Bean Chilli
- 200 g Birds Eye Mexican Bean Mix, (a mixture of red kidney beans, black beans and chickpeas)
- 1 tbsp olive oil
- 1 small red onion, diced
- 2 garlic cloves, minced/finely chopped
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp hot chili powder
- A pinch of salt and pepper
- 1 red bell pepper, sliced
- 400 g tin of chopped tomatoes
- Approx 4 large handfuls of tortilla chips
- 100 g grated vegan cheese, (preferably one that melts!)
Optional extras
- 250 g cooked rice, (I cooked mine with some paprika and tomato puree)
- 1 avocado, halved, pitted and sliced
- Fresh corainder, torn
Make the chilli
- Heat the olive oil in a saucepan on a medium heat. Saute the onions, garlic and pepper for 4 minutes, until softened.
- Add the spices, salt and pepper then cook for a further minute.
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