Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins
Who fancies nachos! Check out this delicious recipe for beef, beet and bean nachos from Olivado. Full instructional video here:
For the chilli: A drizzle of Natural Avocado Cooking oil 2 packets beef, beetroot and lentil sausages or any beef sausages 1 red onion - diced 2 cloves garlic - minced 1 tsp ground cumin 1 tsp smoked paprika 1 can black beans 1 can chopped tomatoes 1 tsp honey 1 packet tortillas A handful grated cheddar cheese 1 red chilli - finely chopped
For the toppings: 4 tbsp sour cream 1 red chilli - thinly sliced A handful coriander 1 avocado - sliced 2 limes
In a heavy based saucepan over a medium heat, fry off the red onion, chilli and garlic until translucent.
Add the cumin and smoked paprika and fry off for 2 minutes
Remove the skins from the sausages and fry off the meat with the onion spice mixture until it’s broken down into mince and looks lovely and golden.
Add the canned of chopped tomatoes and beans. Season with a teaspoon of honey. Stir to combine and place a lid on the saucepan. Turn down to a low heat and simmer for 20 minutes.
Turn oven to 180°C / 350°F. Cut the tortillas into “corn chip” triangles and evenly spread flat on a baking tray. Drizzle with avocado oil and the cheddar cheese. Bake for 15-20 minutes until crispy and golden.
Transfer the cheesey golden tortilla chips into a serving dish. Top with chilli mixture, sour cream, green chilli slices, coriander, avocado slices and limes.