Nacho Beans
Low in saturated fat, high in protein for repair + fiber which keeps you regular and delays glucose absorption. What I love about this recipe is that it’s budget friendly. The mix freezes well too, so I often make a large batch and throw any leftovers in the freezer for another day. We just as it is in bowls or from the pan with a big spoon and side salad or accompanied with organic gluten free corn and flaxseed tortillas, avocado + a little bio yoghurt.
Serves 6
Time it takes: 30 minutes
1 onion, chopped
2 carrots, grated
2 sticks celery, chopped
1 red chilli, seeded and chopped
1 red capsicum, chopped
1 teaspoon ground cumin powder
1 teaspoon smoked paprika
1 bunch coriander
1 tablespoon grated ginger
100 g sweet corn kernels
400 g red kidney beans (cooked)
2 x 400 g tins crushed tomatoes
2 tablespoons tomato paste (reduced salt)
1 avocado
200 g natural bio yoghurt
Saute the onion, carrot, celery, chilli, capsicum, chopped coriander stalk, and sweet corn for about 5 minutes in a large pot until softened.
Add the cumin powder, tomato paste, crushed tomato, kidney beans.
Simmer over a medium – low heat for 20 minutes until thick and rich.
Season with plenty of black pepper and add coriander leaves.
Serve topped with avocado and a dollop of natural yoghurt.
Protein: 31.8 g
Fat: 10.7 g
Carbs: 22.5 g
Fiber: 10.7g
Calories: 318 / 1330 kj
Hi Teresa,
Thankyou for all of your amazing recipes. There isnt one that i haven’t loved (and my husband too), and look forward to your new recipes every week. I also love your cafe, its our fav!
Just wondering where do you buy flaxseed tortillas from? Are they gluten free?
Thanks again
Amanda
Hi Amanda, your health food store will no doubt sell some quality gluten free tortillas. We use RW Garcia at the cafe in Avalon – another great idea is to buy organic gluten free oldtimebakery tortillas and toast them yourself in the oven. I have a great recipe for a home made version which I will post up shortly. TX
Wow! This looks divine! Thanks for the amazing healthy recipes.
Loved the nacho recipe. Easy to subsitute ingredients in the pantry.
Wonderfully filling and nourishing on a cold night! We made ‘chips’ out of mountain bread cut into triangles and toasted till crisp in the oven. I completely forgot the maple syrup and was a bit more heavy handed with the chili though!
Yes correct Zoe……..but feel free to use other ingredients too ! my fav is roasted pumpkin , spinach and ricotta. TX
Love this recipe! So yummy and warming on a wintry night – thanks Teresa!
Absolutely delicious!!! i cant put it into words, the whole family loved it!.. didnt need the yoghurt, maple syrup or pepper as it was perfect without! just waned to know when to put the ginger and paprika in? i added it when it was simmering. Thank-you for this recipe, i love you 80/20 cookbook, the recipes are soooo good. X
Hi Teresa,
Love this recipe! Eating it tonight actually! My girlfriend A is currently in the kitchen cooking it while I am sitting back reading the recipe to her. I just noticed that the paprika and the ginger are not mentioned in the method of where to add them… wondering if this is an oversight?
Keep up the great work – love reading your new recipes and trying them out in the kitchen!
Natalie
Hi Teresa
Maple syrup is not on the ingredients list but you mention it in the method. Could you clarify please?
Thanks,
Erin
Hi Erin, no maple syrup…it was a typo from my older recipe…this one has no added sweeteners – just doesn’t need it.
T:)
Thank you!