Chilli Bean & Guacamole Nacho Bowls
This is another simple dinner bowl idea. The chilli bean component can be made from scratch (I shared a basic recipe HERE) or use spiced-up canned chilli beans as included below.
Ingredients
- 2 x 400g cans chilli beans (I always have a few cans of 'black beans in chilli sauce' in the pantry for a quick meal)*
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ¼ red onion (40g), thinly sliced
- squeeze of lime
- pinch of salt
- About 150g plain corn chips
- 1 cup 100g grated cheese
- toasted pumpkin seeds
Guacamole
- 1 garlic clove
- pinch of salt
- 1 large ripe avocado
- juice of 1 lime, about 2 tbsp
Instructions
- Place the chilli beans and spices into a saucepan. Bring to a simmer and cook for 5-6 minutes. Keep warm.
- Make the guacamole. Finely chop the garlic with the salt. Scoop the avocado flesh into a bowl, add the chopped garlic and lime juice. Mash with a fork until combined.
- Combine the sliced red onion, squeeze of lime and salt in a bowl. Use your fingers or a spoon to massage and soften.
- To serve, place a large handful of corn chips into each bowl. Top with grated cheese followed by the hot chilli beans. Add a dollop of guacamole, a scattering of red onions and a sprinkle of pumpkin seeds.
Notes
Chilli Con Carne option:
Brown 400g beef mince in a frying pan along with the spices as above. Once evenly cooked add 1 x 400g can of chilli beans and cook for a further 5-6 minutes. Continue as above.