I like nachoes with a beef topping, similar to chilli con carne, but I don't always have minced beef on hand, but I normally have a few tins of tomatoes, kidney beans, corn and chickpeas so this recipe can be made with pantry staples. If you have any leftover bean mixture you can freeze it for another day. Enjoy!
1 large onion, chopped
2 cloves garlic, minced
3 teasp each ground cumin, ground coriander, sweet paprika
½ red capsicum, diced
2 x 400g tin roma tomatoes, chopped
400g tin kidney beans, drained and rinsed
400g tin chickpeas, drained and rinsed
1 cup frozen corn kernels (or 400g tin corn kernels)
2 tablesp tomato paste
Sea salt and pepper
Later – to serve:
Plain corn chips
Grated cheddar cheese
Sour cream, diced avocado/guacamole etc
Heat some oil in a large frypan over low-medium heat and add onion and garlic. Cook for a few minutes or until the onion is translucent.
Add spices and cook for another minute or two (you can also add 1 teasp dried chilli flakes if you like). Add remaining ingredients and bring to a simmer. Simmer, partially covered, for about 20-25 mins or until thick.
Remove from heat and allow to cool.
Freeze: Spoon the mixture into ziplock bags or plastic containers and freeze.
Defrost: In fridge, on kitchen bench or in microwave.
Reheat: Remove from ziplock bag and reheat in microwave or on the stovetop until hot.
Serve: Place some corn chips on an oven-proof plate, spoon some bean mixture on the corn chips then scatter grated cheese over the top. Place under a hot grill (broiler) till melted then serve with a dollop of sour cream and/or avocado/guacamole.
Serves: approx. 6