I hope everyone is enjoying my blog. This week, I want to share is one of my favourites, something I like even better than this delightful dish. It is Nachos El Grande.
Slice up one red and one yellow capsicum – put onto a baking tray and drizzle with olive oil then sprinkle with sea salt and cracked pepper, bake in moderate oven for about 20 minutes (or until soft).
Heat a tablespoon of olive oil in a fry pan. Dice an onion finely, and peel and roughly chop a clove of garlic and add both to the oil. Cook for a few minutes until onion is translucent. Add a drained can of cannellini beans and cook for further minute or so – pop mixture into a blender with 1/2 a cup of water and a packet of taco seasoning and blitz. Return to pan and add a can of five-bean mix and a tin of corn kernels – simmer for around five minutes.
De-seed an avocado and cut into cubes. Place into a bowl with two diced tomatoes, sliced green onions, thinly sliced mint and basil, the zest and juice from a lime and a dash of olive oil – add some salt and pepper, mix and set aside.
Heat corn chips on an ovenproof tray for a few minutes prior to serving. Layer the corn chips, bean mix, grilled peppers and avocado mixture. Top with your favourite tomato salsa, sliced black olives, green onions and sprinkle with fresh parsley to finish – Enjoy!