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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

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 100 Grams

  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.