Categories: mexican
Ingredients
- Bean Sauce:
- 1 tbls olive oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 2 tbls coriander stems, finely shopped
- 2 tsp paprika, ground
- 2 tsp cumin seeds
- 2 tsp garam masala
- 1 tsp coriander, ground
- 1 400g can borlotti beans, drained and rinsed
- 1 400g can kidney beans, drained and rinsed
- 1-2 cans chopped tomatoes
- 1 tbls tomato paste
- 1 cup diced fresh tomatoes
- 1 tsp chiili flakes (optional)
- 2 tsp sea salt
- Guacamole:
- 1 avocado, mashed roughly
- 1 stick celery, diced
- 1 tomato, diced
- A handful each of mint and coriander (or parsley), chopped
- 2 spring onions, finely chopped
- 1/2 tsp tobasco sauce
- 1 tsp sea salt
- Juice from one lemon
- 1 big pkt of baked corn chips
- 1 cup quark or plain yogurt (optional)
Directions
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n a large pan sauté the onions in the oil until they start to go soft. Now add the garlic and the coriander stems. Stir to coat. Next add the spices and keep stirring until they start to toast – you will smell this.
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Now add the beans, tomatoes, paste, chilli (if using) and salt.
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For the guacamole, mix all the ingredients together in a bowl. Taste and adjust seasoning if needed.
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To assemble, place the corn chips on a platter, then top with the beans, the guacamole, then the quark. Garnish.
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Serves 4