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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

INGREDIENTS2p4p
Kidney beans400 gr800 gr
Diced tomatoes400 gr800 gr
Onion11-2
Chilli12
Avocado12
Coriander3 stalks6 stalks
Lime12
Herb mix (cumin, oregano)1 tbsp2 tbsp
Tortillas36
*Vegetable oil4 tbsp8 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy516Kj
  Protein392g
  Fat, Total6.28g
  –  Saturated1.12g
  Carbohydrates10.52g
  – Sugars2.96g
  Sodium190g
  AllergensWheat

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.