This is one of my favourite dishes to make. It is so easy, tasty and full of beans. What’s not to love?
Continuing on from my Mexican post, I made this last night and still have a little bit left over. My new favourite ingredient is Passata. It is essentially liquidised tomatoes. Up until now I had been using tins of chopped tomatoes and they were always too watery. NO MORE! I used passata in my lentil bolognese recently and it made the recipe even more rich in colour and taste. I highly recommend it. There is also something about Mexican food that I just crave when I’m hungover but I always feel a bit better if I make it at home and know what all the ingredients are. So it is pretty healthy in the grand scheme of things.
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So here is the delicious bean recipe. Peppers are optional as is anything you may not like. Mushrooms for example. Leave out the cheese for a vegan option. Also the nachos are a seedy wholemeal wrap cut into triangles and baked in the over for about ten minutes. Keep an eye on them though. I accidentally incinerated the first wrap…
- Sliced Mushrooms
- Chopped Red Pepper
- Tin of Black Beans
- Tn of Mixed Beans or Kidney Beans
- Half a carton of Passata
- 1 Teaspoon Turmeric
- 1 Teaspoon Cumin
- 1 Teaspoon Paprika or Smoked Paprika
- A few Chilli Flakes
- Grated Cheese
- Jalapeno Peppers
- Half a Sliced Avocado
- Half a Red Onion
- 1-2 Cloves of Garlic
- Stir Fry your Onion, Peppers, Mushrooms and Garlic until soft.
- Add the Turmeric, Chilli flakes, Cumin, Paprika and mix in the pan.
- Add the tins of Beans and the Passata to the frying pan.
- Let simmer for about 10-15 minutes, stirring every so often.
- Serve on the baked Nachos and top off with the Cheese, Jalapeños and Avocado.
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Bean Chilli on Baked Tortilla Wrap cut into Nachos, topped with Avocado, Jalapeños and Cheese. Leave out the Cheese for Vegan Option. Recipe on caraveggio.com #healthy #fit #food #recipe #recipes #dinner #cleaneating # lunch #mexican #nachos #chilli #avocado #vegetarian #vegan