‘The healthy chef’ Teressa Cutter shares her recipe for healthy nachos at home.
Ingredients
- 1 onion, finely chopped
- 1 clove garlic, smashed
- 1 tablespoon extra-virgin olive oil
- 1 capsicum, finely diced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 x 400 g tin Roma tomatoes
- 125 ml water
- 1 x 400 g canned black beans, rinsed and drained
- 150 g sweet corn kernels
- 1 generous splash of green tabasco
- 1 teaspoon maple syrup
- small bunch coriander, leaves and stalks chopped separately
- sea salt and white pepper to taste
- spring onions to scatter
Sides / to serve
- guacamole or avocado
- sliced red onion combined with cherry tomato, cucumber, lime juice
- Greek yoghurt
- roasted sliced sweet potato
- organic corn chips or corn tortillas
Method
- Saute onion, garlic, capsicum, coriander stalks for 1 minute with the olive oil then add the cumin, paprika, tomatoes and water.
- Add the black beans, corn, splash of tabasco, maple and a pinch of sea salt and pepper.
- Fold through a handful of coriander.
- Serve in the pan with your choice of sides such as guacamole, avocado, lime, yoghurt, roasted sweet potato or gluten free tortilla chips.
Smashed Guacamole
Ingredients
- 1 avocado, cut in half, stone removed
- Pinch of sea salt and white pepper
- 1 tablespoon lime juice
- a few splashes of green tabacso (1 teaspoon)
- 2 tablespoons coriander, chopped
- 1 tablespoon red onion, finely chopped or spring onion
- 2 teaspoons avocado oil or olive oil (optional)
- Baby cucumbers to serve
- Celery sticks to serve
Method
- Scoop the flesh out of the avocado into a bowl.
- Add the salt, white pepper, lime juice, tabasco, coriander, and red onion.
- Mash together with a fork until combined and spoon onto a serving plate.
- Drizzle with a little oil if using.
- Serve with sliced baby cucumbers and celery.
