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Prep Time: 10 Minutes Cook Time: 32 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Spicy Bean Nachos Ingredients:
2 tablespoons oil |
1 onion |
1 pepper |
1 stick celery |
75 g carrots |
2 teaspoons chili |
800 g tomatoes |
1 tablespoon chili sauce |
580 g chili beans |
600 g pinto beans |
3 wraps |
75 g cheese |
100 g sour cream |
Directions:
1. Preheat the oven to 200C/180C fan/Gas 6. Heat the oil in a pan and cook the onion, pepper, celery and carrot on a low heat for 10 minutes, covered, stirring occasionally.
2. Add the chilli powder, tomatoes, and chilli sauce. Bring to the boil and simmer, uncovered for 10 minutes.
3. Add the chilli beans in their sauce and the drained pinto beans. Simmer for another 5 minutes.
4. Meanwhile, cut the wraps into 3cm squares. Spread out on two baking trays and cook in the oven for 8-10 minutes.
5. Divide the wrap crisps between four plates, top with the spicy bean mixture and serve with the grated cheese and sour cream.
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