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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Makes a great lunch! Ingredients:
4 large tomatoes |
2 avocados, mashed |
1 tablespoon lime juice |
1 tablespoon sweet chili sauce |
1 tablespoon oil |
2 small red onions, diced |
1 small red chile, chopped |
2 teaspoons ground oregano |
2 teaspoons ground cumin |
1/4 teaspoon chili powder |
1 tablespoon tomato paste |
1 cup white wine |
2 (14 ounce) cans red kidney beans, rinsed and drained |
3 tablespoons fresh coriander leaves, chopped |
6 1/2 ounces corn chips |
2/3 cup cheddar cheese, grated |
sour cream, to serve |
Directions:
1. Score a cross in the base of each tomato. Place them in a bowl of boiling water for 30 seconds, and then plunge them into cold water and peel the skin away from the cross.
2. Cut the tomatoes in half and scoop out the seeds with a teaspoon. Chop the tomatoes.
3. Mix together the avocado, lime juice, and sweet chili sauce.
4. In large frying pan, over medium heat, heat the oil. Cook the onion, chili, oregano, cumin, and chili powder for 2 minutes. Add in the tomato, tomato paste, and wine and cook for 5 more minutes, or until the liquid reduces. Add in the beans and coriander.
5. Divide the corn chips into 4 portions. Top with the bean mixture. Sprinkle cheese on top of each serving.
6. Serve with the avocado mixture and sour cream.
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