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- Recipes
- Soups and stew
- Cheese nachos with veggie chilli
Cheese nachos with veggie chilli
Nutrition facts per serving:
- Energy in kcal about 408
- Fat about 15g
- Carbohydrates about 39g
- Protein about 21g
This is needed
This is needed
for 4 people
Bean stew
- 100 g red kidney beans soaked for approx. 12 hrs., drained
- 100 g chickpeas soaked for approx. 12 hrs., drained
- water, boiling
- 1 tbsp rapeseed oil
- 1 onions, finely chopped
- 2 garlic clove, pressed
- 2 yellow pepper, quartered lengthwise, cut crosswise into approx. 1 cm strips
- 2 tomato, cut into approx. 2 cm pieces
- 1 tsp ground coriander seeds
- 1.5 tsp sambal oelek
- 3 tbsp tomato puree
- 0.5 tsp cumin
- 1 dl white wine
- 3 dl water
- 1.25 tsp salt
- 0.5 bunch coriander, roughly chopped
Nachos
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- 100 g Tilsiter cheese, coarsely grated
- 100 g corn tortillas
And that's how it's done
And that's how it's done
Bean stew
Simmer the beans and chickpeas in boiling water for approx. 1 hr. until soft, drain. Heat the oil in the same pan, sauté the onion and garlic. Add the pepper and tomatoes and cook for a further 2 mins. Add the tomato puree and cook briefly. Add the sambal oelek, ground coriander and cumin. Pour in the wine, reduce completely, add the water and bring to the boil. Reduce the heat, simmer for approx. 15 mins. Add the beans and chickpeas, simmer for approx. 15 mins. Stir in the coriander, season with salt.
Nachos
Place four portions of the corn tortillas on a baking tray lined with baking paper, scatter the cheese on top.
Bake for approx. 5 mins. in the upper half of an oven preheated to 220°C. Serve the cheese nachos immediately with the bean stew.
