Recipe: Nachos

Hi everyone, hope you had a great weekend. We visited a few kitchen places, as our impending renovation means some major decisions need to be made. It's exciting, but I do find it hard to make choices that we will have to live with for the next 20 years, especially with something as important as a kitchen! Any words of wisdom from those of you that have been through this process? Speaking of kitchens and food, today is the release of another recipe...

As I shared last week, I'll be releasing a new recipe every Tuesday which you can download for free. When there is a collection of recipes on the blog, I will be showing you how to use them to create weekly, fortnightly and monthly meal plans. Last week I shared the first recipe in this series - the delicious and super-easy pea and bacon quiche. Have you tried it yet?

Today's nacho recipe is one my husband's creations, and is quick and easy to throw together. We like to eat Mexican food on a Friday or Saturday night, either tacos, fajitas, quesadillas or nachos. The kids love these dishes too because they can serve themselves and eat with their hands, which is always a bit of messy fun! Hope you enjoy it too.

Nachos

Ingredients

  • Nacho mixture
  • 1 tsp cumin seeds
  • 2 tsp oregano
  • 1/2 tsp paprika 
  • 1 onion, diced
  • 1 x 400g tin cannellini beans
  • 1 packet of corn chips
  • 1 red capsicum, diced
  • 2 handfuls cheddar cheese, grated
  • Salt
  • Olive oil
  • Few spoonfuls yoghurt/sour cream
  • Guacamole:
  • 1 tomato
  • 2 avocados
  • 3 spring onions
  • Squeeze of lemon juice
  • Salt 

Method

  • Pre-heat oven to 180 C
  • Pound the cumin seeds in a mortar and pestle, add the other spices and mix
  • Heat a pan over medium heat, heat a a small amount of oil and add the onion and spices. Cook 2 minutes until the onion is soft
  • Rinse beans and add to the onion mixture. Cook, stirring occasionally, for 3-5 minutes. Add salt to taste
  • Remove from heat and add chopped pepper to the pan (this will cook in the oven)
  • Spread corn chips out on a baking tray and evenly cover with the bean mixture
  • Sprinkle grated cheese over the top
  • Place in the oven for approx. 7-8 minutes (until the cheese has melted)
  • While the nachos are in the oven, put the guacamole ingredients in the food processor and whiz to preferred consistency
  • Remove nachos from the oven and spoon guacamole and yoghurt/sour cream over the top. Divide onto plates or eat straight off the tray

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