Servings
8
Prep time
Cook time
Recipe
Ingredients
- 1 bag corn chips
- 2 cups tasty cheese, grated
- 2 onions, finely diced
- 2 carrots, finely diced
- 1 tsp salt
- 3 tbsp olive oil
- 2 red chillies, finely chopped
- 1 tbsp cumin
- 1 tbsp chilli powder
- 1 tbsp ground ginger
- 1 tbsp garlic powder
- 1 tbsp cinnamon
- 2 x tins tomatoes, diced
- 1 pack small red beans
- 150g white beans of choice
- 2 tbsp Tabasco
- Juice 1 lime
- Salt & pepper
- 3 cups water or stock (you may need to add more later if it’s too thick)
- 2 avocados, roughly mashed
- Juice 1 lime
- 1 small Spanish onion, finely diced
- Handful coriander, roughly chopped
- 2 tomatoes, diced
- 1 Spanish onion, finely diced , 1 corn cob, kernels removed, Salt & pepper, to taste
Method
- In a bowl, mix corn, olive oil and salt and pepper. Place corn in a single layer over high heat and char 1 side. Set aside to cool.
- Preheat oven to 190°C. Place corn chips on a tray and scatter cheese over the top. Place in the oven about 15 mins before serving.
- In a pan with a drizzle of olive oil, sauté onion and carrot with a pinch of salt for 10 mins.
- Add chilli and spices and cook until all ingredients are soft and the spices are toasted.
- Add tomatoes, beans and water and cook over low heat for approx. 2 hours. Stir occasionally. Add Tabasco and coriander and stir through.
- To make the salsa, combine all ingredients and mix together well.
- Serve on a nice big platter.
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