by in Recipes February 25, 2018

We were going to the movies so i needed a quick tasty dinner.

I made this “nachos” using the black bean chilli which I had frozen.

Layer some corn chips (preferably organic and definitely non GMO) around the sides of a oven proof dish. Good quality corn chips are a tasty gluten free option. Heat the bean chilli on the stove and then put in the middle of the dish, getting some on the corn chip edges. Sprinkle with a little grated cheddar cheese and put in the oven for about 15 minutes (180 degrees) until the cheese is melted and the corn chips are just coloring.

I served this will some finely sliced iceberg lettuce (the crunch is good), some salsa and guacamole and a drizzle of yoghurt over the top.

Guacamole – 2 avocados chopped, one white onion finely diced, juice of 1 1/2 limes, 1 finely chopped jalepeno chilli, one crushed garlic clove and a good handful of chopped corriander. Mix together, making sure to keep some lumps.

Salsa – three tomatoes, seeds taken out and diced, one bunch of spring onions sliced, 1 red chilli finely chpped, chopped corriander, a sprinkle of cumin powder, salt and pepper. Mix together – easy !

The guacamole and salsa keep well in the fridge for a day – if they last that long! If there is any salsa left over the next morning, I will use it to make an omelette.