What do all a cheese that's not yours?............ That's natcho* cheese!
*needs to said in a really rubbish mexican accent for full effect (Get it.... not your cheese)
Ok. so no more cheesy jokes but if you're looking to knock up a crowd pleaser of a meal, then look no further.
The 3 bean chilli, which is smoky, earthy and full of flavour, is complemented perfectly by the fresh, zesty chunky guacamole. I love my guacamole to be really zingy, so I add the juice of 1 lime for every avocado that I use, but feel free to add a little less lime to suit your taste. Totally meat-free, not that you'll miss the meat, and ridiculously tasty, this is a great meal for popping into the middle of the table, and letting everyone help themselves.
Serves 4
Ingredients
2 tbsp olive oil
1 large spanish onion, finely diced
1 large red onion, finely diced
2 large cloves garlic, crushed
2 roasted peppers, from a jar, diced in 1cm square pieces
1 large tbsp tomato puree
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 heaped tsp smoked paprika
2 tsp ancho chilli flakes
1 tsp cayenne pepper
2 bay leaves
1 tsp celery salt
400g tin of chopped tomatoes
400g can kidney beans, drained
400g black beans, drained
400g can chick peas, drained
A few drops of chipotle tabasco sauce
1 vegetable stock cube
150ml water
Sea salt and black pepper
6 flatbreads, cut into 6-10 wedges, depending on how big they are
1-2 tbsp olive oil
Sea salt
2 avocados, destoned and diced
12 cherry vine tomatoes, diced
Juice of 2 limes
Large handful of fresh coriander
Sea salt
Black pepper
80g monterey jack cheese (or good cheddar or vegan cheese)
Directions
Preheat the oven to 180 degrees C.
Heat the olive oil in a large, heavy based pan.
Add the onion and fry over a medium heat for 5 minutes.
Add the crushed garlic, stir well and fry for a further 1-2 minutes.
Add the diced red pepper and fry for a further 2 minutes.
Add in the tomato puree and stir well for 30 seconds - 1 minute (it's important to do this as it cooks out the bitter taste of the puree).
Add all of the other dried herbs and spices and mix well. Fry for 1 minute.
Add the tomatoes and the tinned beans, mixing well to combine.
Finally, crumble in the vegetable stock cube and pour in 150ml of water, mix well.
Bring the mixture to a simmer, then turn down to low, half cover with the lid and allow to lightly bubble away for 25-30 minutes, stirring every now and again to prevent any sticking to the bottom of the pan.
Place the flatbread wedges onto a large baking tray.
Drizzle with the olive oil and sprinkle with the sea salt. Mix well to evenly coat.
Place into the oven for 10 minutes, turning half way.
Place the diced avocado, tomatoes, lime juice, coriander, salt and pepper into a bowl and mix to combine (keep it chunky).
Set aside until ready to use.
To serve, arrange the flatbread tortilla crisps over a plate and then ladle the bean chilli on top.
Add dollops of the chunky guacamole and a sprinkle of cheese.
(Pop the nachos under a pre-heated grill for a couple of minutes to melt the cheese if desired)
Serve immediately.
Proper tasty xxx