Recipe by Francine Horne’s sister in law!
This is a regular weekly meal in our home as it is so quick and easy to make. Serves: 4
Ingredients:
2 pkts plain corn chips
Cheezly or vegusto cheese
Olive oil
Onion, chopped
Clove of garlic, chopped
Big green capsicum, diced
2 cans 400g kidney beans, rinsed
2 cans 400g crushed/chopped tomatoes
Heaped teas Paprika
Flat teas Mexican chilli powder
1/2 teas chilli
salt and pepper to taste
Spanish onion, grated
2 Avocadoes
Tofutti sour cream
Jar of Jalapenos
Big squeeze of a lemon
Instructions:
Bean Mix: Heat olive oil. Fry onion and garlic till brownish then capsicum till chargrilled. Add kidney beans, mix. Add cans of tomatoes and swish out the cans with a little bit of water and pour into mix and stir. Add paprika, mexican chilli powder, chilli powder, salt and pepper. Simmer slowly till it looks saucy and chunky (around 20 mins).
Gaucomole (can also be used as a dip): Mash avocadoes and mix with spanish onion, lemon juice and a teas of Tofutti sour cream. Place corn chips on 4 plates and cover with grated cheezly/vegusto. Warm plates in conventional oven till chips go slightly brown on edges. Spoon bean mix on top, then guacomole, Tofutti sour cream and some
jalapenos.
