Ingredients :
- 3 cups cooked red beans
- Juice of 1 lime
- ¾ tsp. ground cumin
- ½ tsp. cayenne
pepper
- ½ tsp. salt
- 6 large corn tortillas
- 6 – 8 eggs
- feta cheese
- 2 small tomatos
- 1 small onion
- 1 medium jalapeno pepper,
chopped
- 2 cloves garlic
- Sour cream
- 1 sliced avacado for
garnishing
- fresh coriander
Preparations :
- For the salsa, finely
dice the tomatoes and onion and add in a large bowl. Add chopped jalapeno,
chopped garlic, cumin, cayenne pepper and salt.
- Heat a pan over a medium
flame and add tsp of olive oil. Saute the salsa for about 3 minutes, and remove
from pan. Keep aside.
- In the same pan, add the
beans with one clove of garlic, ½ cup of warm water and some salt. Cook over
low heat until warmed. Smash the beans with a spoon.
- In another pan, heat some
oil and fry the eggs, sunny side up. Season with salt and pepper.
- Warm the tortillas on the
pan, and place them on a plate. Divide the beans on each tortilla. Top off the
tortilla with one fried egg each, salsa and feta cheese. Garnish with sour
cream, coriander and sliced avacado.
Serves 6
Ingredients :
- ½ pumpkin, peeled and cut into large wedges
- 1 red chilli, deseeded and chopped
- 1 tbsp Cajun spice mix
- 1 tbsp oil
- 400 gm can refried beans
- 2 tomatoes, chopped
- 4 tbsp yogurt
- zest and juice 1 lime
- 50 gm bag arugula leaves
- 8 tortillas
Preparation :
- Preheat oven to 200OC. In a roasting tray, mix the pumpkin
with the chilli, spices, oil and seasoning and roast for 25 mins until pumpkin
is tender.
- Gently heat the refried beans with the chopped
tomatoes until warmed through. Mix the yogurt with lime zest and juice.
- Heat wraps on a pan for about 2 minutes or as according
to pack instructions. Spread the beans on the tortillas. Top with pumpkin and
dollop of yogurt.
Serves 4
Ingredients :
- 1 tablespoon oil
- 1 large red onion,
finely chopped
- 1 small red capsicum,
diced
- 1 small green capsicum,
diced
- 150 gms corn kernels
- 400 gm tomatoes, peeled
and diced
- 420 gm tinned red beans,
rinsed and drained
- 1 teaspoon Tabasco
sauce
- 250 gms packet light corn
chips
- 1 cup grated cheese
- 1/2 ripe avocado, peeled,
cored
- 2 tablespoons lemon juice
Preparation :
- Heat oil over medium
heat, add onions and sauté for 2-3 minutes, till onions are soft and
translucent.
- Add capsicum, corn,
tomatoes and beans. Saute for another minute, and then add the Tabasco sauce.
Add about 2 - 3 tablespoons of water.
- Season with salt and
pepper, and continue cooking, for about 20-25 minutes, until the veggies are
soft and beans are heated through.
- Preheat the oven to 200
C. Place corn chips on a roasting tray, sprinkle with half the cheese and top
with bean and veggies mixture. Finish off with the remaining cheese. Bake for
10 minutes until cheese has melted.
- Mash avocado in a bowl,
and add lemon juice. Mix well. Add on top of nachos and serve.
Serves 4
