CHILLI BEAN NACHOS
Serves: 4
The crunchy corn chips dipped in a wholesome tomato chilli bean mix, secret cheesy sauce, cold jalapeno salsa and the perfectly creamy avocado combine well.
For the chilli beans:
• 2 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• ½ jalapeño chilli, sliced
• ½ red capsicum (pepper), finely diced
• 400 g (14 oz) tin chopped tomatoes
• 2 x 425 g (15 oz) tins red kidney beans, rinsed and drained
• ½ tsp ground cumin
• ¼ tsp cayenne pepper
• ½ tsp Himalayan salt, or to taste