Green nachos with spiced beans

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

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

Cooking Instructions

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.