Ingredients

Method

For the guacamole:
• 6 Hass avocados, peeled and stoned
• 1 small green pepper, finely diced
• 1 garlic clove, minced
• 6 lemons, juiced
• 2 T olive oil
• salt, to taste
For the spiced beans:
• 2 T olive oil
• 1 400 g can butter beans, drained
• 1 t ground cumin
• 1 T chipotle seasoning
• 1 cup baby spinach, tightly packed
• 1 t dried oregano
• 1 t brown sugar
• oil, for frying
• 6 tortilla wraps, cut into triangles
• 1 250 ml tub sour cream
• Woolworths coriander pesto, for serving
• chilli flakes, a pinch
• 2 limes, zested and juiced

Method

Ingredients

1. Combine all the guacamole ingredients in a bowl using a potato masher. Set aside until ready to use.
2. To make the spiced beans, heat the olive oil in a pan. Fry the butter beans until they start to caramelise a bit. Add the remaining ingredients except the baby spinach and gently caramelise for a further 5 minutes. Add the spinach and sauté just until it begins to wilt. Season to taste.
3. Heat the oil for frying to 160°C. Fry the tortilla until golden brown and crispy. Drain on kitchen paper.
4. Arrange the tortilla crisps on a platter, dollop generously with the guacamole and sour cream and top with the beans. Finish off with lashings of coriander pesto, chilli flakes, lime juice and zest.

Cook's note: I used shop-bought flour wraps for a twist on regular nachos, but feel free to use any nacho chip you fancy.

Find more Mexican recipes here.