My Kidney Bean Nachos is one of my fave go-to Mexican meals. Kidney beans are an excellent plant-based source of protein and are rich in vitamins, minerals and fiber. I love the simplicity of this meal and its absolutely delicious, whats not to love about crispy tortilla chips, topped with tasty tomato kidney beans, avocado, sour cream and melty cheese.
INGREDIENTS
Tomato and kidney bean sauce
- 1 brown onion (chopped)
- 4 garlic cloves (minced)
- 2 tbsp of olive oil or butter
- ½ tsp dried chilli flakes, to taste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp ground paprika
- 400 g canned tomatoes
- 60 g tomato paste
- 1 tbsp coconut sugar or dark brown sugar
- 2 x 400g canned kidney beans, rinsed and drained
Nachos
- oil, for greasing
- 200 g of grated cheese
- 400 g corn chips
For serving:
- Chopped Salad – I like a simple mix of lettuce, tomato, corn and grated carrot, drizzled with olive oil & squeeze of lemon.
- 1 Lime, cut into quarters
- 2 smashed avocados or guacamole
- Sour cream
INSTRUCTIONS
Tomato and kidney bean sauce
- Saute onion and garlic in oil for 5 minutes on medium to high heat, until onions are translucent.
- Add spices – chilli, cumin, coriander and paprika and fry for 1-2 minutes until fragrant.
- Add canned tomatoes, tomato paste and sugar and cook on medium heat for 5 minutes, stirring continuously.
- Add drained kidney beans and cook for a further 3 minutes.
Nachos
- Preheat oven to 180°C. Grease a large baking dish or 2 small baking dishes.
- Layer half of the corn chips into base of prepared baking dish. Spread with half of the reserved kidney bean mixture and sprinkle with half of the reserved cheese mixture. Repeat layering with remaining chips, kidney bean mixture and cheese mixture. Bake for 15 minutes (180°C), or until golden brown. Serve hot with sour cream, guacamole, squeeze of lime and simple side salad.
