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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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