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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I love this recipe so much I lost the cookbook and rebought it just for this. The cumin seeds and kumara really are a fantastic addition to a nachos. You could probably cut back a bit on the cheese for a lower-fat version. For a non-vegetarian version, add 1 cup chopped cooked chicken. I can't thank Womens Weekly enough for their recipes. Ingredients:
650 g kumara, chopped |
2 tablespoons olive oil |
2 teaspoons cumin seeds |
2 teaspoons coriander seeds |
1 medium onion, sliced |
2 garlic cloves, crushed |
1 small fresh chili pepper, chopped |
1 teaspoon paprika |
410 g tomatoes |
1/2 medium red capsicum, chopped |
1/2 medium green capsicum, chopped |
310 g red kidney beans, rinse, drained |
200 g corn chips |
250 g grated tasty cheese |
1 medium avocado, sliced |
125 ml sour cream |
2 tablespoons fresh coriander, chopped |
Directions:
1. Combine kumara, 1 tablespoon of the oil and seeds in baking dish, bake, uncovered, in moderate oven about 30 minutes or until tender.
2. Heat the remaining oil in pan, add onion, garlic, chilli and paprika, cook until onion is soft. Add undrained crushed tomatoes and peppers, simmer, covered, 5 minutes; stir in beans.
3. Divide corn chips between 4 ovenproof dishes. Top with bean mixture, then kumara, sprinkle with cheese.
4. bake uncovered, in moderate ovent about 10 minutes or until hot. Serve with avocado, sour cream and coriander.
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