Fresh Nachos with hemp seed guacamole
Ingredients
- Olive oil
- 1 large grated carrot
- 1 onion finely diced
- 4 garlic cloves
- 1 zucchini grated
- 1/2 small bunch of coriander - roots, stems and leaves finely chopped
- 2 tsp sweet paprika
- 2 tsp ground cumin
- 1 400 gram can of cannellini beans, black beans, chickpeas or kidney beans
- 1 cup cooked lentils
- 800 grams tomatoes diced or 2 cans of tomatoes
- Salt to taste
Hemp seed guacamole
- 2 large avocados
- juice of 3/4 of a lime
- 2 tbsp hemp seeds
- salt to taste
Serve with
- Corn chips
- Grated cheddar cheese
- Greek yoghurt
- Fresh salad of choice
- Pickled or fresh Jalapeños if you fancy
Instructions
- In a medium size saucepan on medium heat, saute the onion, carrot, garlic, coriander roots and stems ( saving the leaves) and zucchini for about two minutes. Add the paprika, cumin and a good pinch of salt and continue to saute for another 3 minutes or so.
- Next add the beans and lentils and saute for another minute. Add the tomatoes and then turn the heat down to low. Simmer for about 15 minutes.
- Meanwhile combine all of the guacamole ingredients into a small bowl and mash well with a fork. Season to taste.
Notes
To serve
As a puree- blend or mash the bean sauce and serve with guacamole/avocado and yoghurt
BLW serve as pictured but a smaller portion
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