Hayley's Health Foods


Nachos.

meals

gf

nut free

Nachos

Ingredients

  • Beef Mince (400g)
  • Black Beans (400g)
  • Kumara (1 - large)
  • Onion (1)
  • Tomato (400g)
  • Capsicum (2/3)
  • Celery (1 stalk)
  • Cheese (to garnish)
  • Parsley (2 sprigs)
  • Chilli Powder (1/4 tsp)
  • Extra Virgin Olive Oil (drizzle)
  • Water (3 cups)
  • Ice (tray)

Method

  1. Drizzle an oven tray with olive oil and put it in an oven while it is heating to 200°C for about 5 minutes.

  2. Peel the kumera and cut into slices, making them as thin and evenly sliced as possible.

  3. Lay the kumera pieces across the oven tray and lightly sprinkle with salt before putting them in the oven for 30 - 40 minutes (until they are as crispy as you like them!), checking them periodically and flipping them if necessary.

  4. Cut the core out of the top of the tomatoes, and cut a shallow 'X' in the bottom of them (this will make peeling the skin off a lot easier).

  5. Make an ice bath by tipping an ice tray into a mixing bowl and adding a bit of room temperature water.

  6. Bring a pot of water to a boil. For each tomato:

    1. Place the tomato in the boiling water.

    2. When you can see the skin starting to come off (30s-1min) scoop the tomato out and dunk it in the ice bath.

    3. After a few seconds, take the tomato out of the ice bath and the skin should now be nice and easy to pull off.

    4. Discard the skin and cut the tomato into small pieces.

  7. Put the cut up tomatoes in a large pot, along with cut up capsicum and celery.

  8. Add 3 cups of water to the pot and bring to a simmer.

  9. Simmer for 20 minutes before draining away the excess water and blending the tomato, capsicum and celery.

  10. Bring a large sized pan to a medium heat.

  11. Cut up the onion and garlic.

  12. Sauté the onion and garlic for two minutes.

  13. Brown the mince (~ 5 - 10 minutes).

  14. Add the tomato mixture, chillipowder and parsely and simmer for 5 minutes.

  15. Add the black beans and simmer for a further 5 minutes.

  16. Serve on a bed of kumera chips and enjoy!

  17. Optional: garnish with grated cheese and guacomole.