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you are here: Recipes | Spicy Mexican Bean Nachos

Spicy Mexican Bean Nachos

Nachos recipe

Spicy Mexican Bean Nachos

Recipe source from www.expressoshow.com


1 Packet (+ - 350g), nacho chips


Bean mixture

5ml Oil

20g Diced onions

2 Jalapeno’s chopped

2ml Garlic- crushed

Ground cumin, pinch

Paprika, pinch

5ml Value Chef Hugo Peri -Peri sauce

5ml Sugar

60ml Koo Baked Beans in Tomato Sauce

60ml Koo Red kidney beans, drained

30ml Koo Corn kernels, drained

5ml All Gold tomato paste

20ml All Gold tomato and onion mix

5ml Chopped coriander

 

Heat the oil in a pot and fry the onions until soft, add the chillies and garlic and fry for 2 mins.

Add all the spices, sugar and tomato paste and peri- peri and fry for 2 mins.

Add the corn kernels and mix thoroughly. Add the baked beans in sauce, kidney beans, tomato mix and reduce heat to a simmer.

Allow to cook for a further few minutes or until mixture begins to thicken slightly.

Stir in chopped coriander and season.

 

To serve

Top nacho chips with hot bean mixture, sprinkle with cheddar cheese and place under a salamander or grill until the cheese has melted.

Serve immediately.

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