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Ashleigh Butler

Fresh Nachos with hemp seed guacamole

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Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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