"Thursday afternoons are reserved for one-man Mexican fiestas because let's be honest and just come to terms with the fact that no uni work was going to be done anyway... What's not pictured here is the third helping of guacamole that I took it upon myself to eat. I mean, I gotta keep all those avocado farmers in business right... "
Vegan Nachos With Guacamole
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INGREDIENTS
425gm red kidney beans
400gm salt-free diced tomatoes
3 cloves garlic, crushed
1 brown onion
3 tsp paprika
1 tsp cayenne pepper
1 avocado
2 shallots (spring onions)
¼ cup thinly sliced purple cabbage
200gm organic corn chips Pepper, fresh lime, cherry tomatoes and coriander (to serve)
DIRECTIONS
Dice the onion and mince the garlic. Add the onion and 2 of the minced garlic cloves to a pan over medium heat and cook until slightly brown. I do not use oil in the pan, but keep a close eye to make sure nothing burns. However, if you prefer you could use 1 Tbsp oil in the pan.
Take the beans and rinse with cold water really well. Add to the pan along with the diced tomato, paprika, cayenne pepper. Allow to simmer over a medium to low heat for about 10 minutes.
While the bean mixture is cooking, take the avocado and slice in half. Remove the seed and scoop the flesh into a blender. Roughly slice the shallots and add to the blender as well the remaining 1 clove minced garlic. Blend this until well combined with no chunks of shallot. You might need to scrape the sides down a few times during the blending.
Take a large serving plate and cover it with the corn chips. Then, take the thinly sliced purple cabbage and place it over the top of the chips. Scoop your now cooked bean mixture and place in the center of the plate over the corn chips and cabbage. Top with a generous dollop of the guacamole and finally, garnish with pepper, a squeeze of fresh lime, cherry tomatoes and coriander. Enjoy!!