Bean Chilli with Avocado & Tortilla Crisp
PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.
 | COOKING TIME |
| 25 Mins |
DIFFICULTY
| INGREDIENTS | 2p | 4p |
| Kidney beans | 400 gr | 800 gr |
| Diced tomatoes | 400 gr | 800 gr |
| Onion | 1 | 1-2 |
| Chilli | 1 | 2 |
| Avocado | 1 | 2 |
| Coriander | 3 stalks | 6 stalks |
| Lime | 1 | 2 |
| Herb mix (cumin, oregano) | 1 tbsp | 2 tbsp |
| Tortillas | 3 | 6 |
| *Vegetable oil | 4 tbsp | 8 tbsp |
* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER
Nutrition per Serve | |
| Energy | 516Kj |
| Protein | 392g |
| Fat, Total | 6.28g |
| – Saturated | 1.12g |
| Carbohydrates | 10.52g |
| – Sugars | 2.96g |
| Sodium | 190g |
| Allergens | Wheat |
TOOLS: blender, 2 saucepans, spatula/wooden spoon
METHOD
1
PREP
Deseed & slice chilli (keeping seeds if you prefer more heat) ● Combine 3 (6) cups of water & chilli in a saucepan & bring to the boil ● turn off & allow to cool (this process takes the sharpness out of the chilli) ● dice onion & finely chop garlic ● drain & rinse kidney beans
2
COOK
Heat 1 tbsp/2 tbsp of oil in large saucepan on medium heat ● add garlic, onion & herb mix, cook for 4 mins or until onion becomes translucent ● add beans & diced tomato ● reduce to low & simmer ● season with a dash of salt
3
BLEND & COMBINE
Blend 1 cup of chilli water, chilli slices & 1 (2) tortilla/s until smooth ● add to bean mix ● continue to simmer for 5 more minutes
4
TOAST
Cut remaining tortillas into 1.5cm thick strips ● heat 3 tbsp (6 tbsp) of oil in fry pan on medium heat ● fry strips until golden ● drain on paper towel ● season with salt
5
TOAST
Cut remaining tortillas into 1.5cm thick strips ● heat 3 tbsp (6 tbsp) of oil in fry pan on medium heat ● fry strips until golden ● drain on paper towel ● season with salt
Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.