Ingredients
Method
- 25 g Woolworths chilli con carne spice
- 2 t olive oil
- 1 x 400 g can diced tomatoes
- 1 x 400 g can Woolworths black beans, drained and rinsed
- 1 x 400 g can red kidney beans, drained and rinsed
- sea salt and freshly ground black pepper, to taste
- 200 g Woolworths sliced pickled jalapeños
- 1 x 150 g bag Woolworths salted or nacho cheese-flavoured tortilla corn chips
- red onion, chopped, for serving
- coriander, for serving
Method
Ingredients
1. Preheat the oven to 200C. Fry the chilli con carne spice in the olive oil for 1 minute, then pour in the tomatoes and beans.
2. Simmer for 10 minutes and season, then top with 100 g pickled jalapeños. Crush over the tortilla corn chips to make a crust.
3. Bake for 15 minutes, or until bubbling and golden. Top with the red onion, remaining pickled jalapeños and fresh coriander.
Comments