A bag of nachos
3 peppers
1 aubergine
500g canned black
beans
Coriander
Grated mozzarella
2 red onions
3 garlic cloves
200g tomatoes
Salt
Black pepper
Olive oil
Vegetable oil
Make
the salsa first. This time I only made a plain old tomato and onion salsa as a
dip, but check out my guacamole recipe as well, if you want to have
it with these nachos. Sour cream is also always a good addition to
this dish.
Chop
the onions and garlic. Heat some olive oil in a saucepan and
add the tomatoes. Let them simmer under the lid until they become
saucy. Add ½ of the chopped onions
and ½ of the garlic to the pan and let it simmer further. Season
with salt and pepper. Once everything is cooked puree the salsa and
let it chill.
Heat some oil in a
pan and fry the other ½ of the onions and ½ of the garlic. Then add
the black beans and let simmer at moderate heat for about 15 minutes.
Remember to stir occasionally. Season the beans with coriander and
with some pepper if you like.
Slice the
aubergine and cut the peppers in half. Heat a grill pan and brush
vegetable oil on it. Char-grill the aubergine and pepper slices until
they have grilling marks and are getting soft.
Put the nachos
into a heat resistant oven dish. Then put the beans on them, the
grilled vegetables and finally the cheese. Warm it up in the oven at
180C for about 10 minutes until the cheese has melted.
Enjoy some great nacho
moments!
Your VegHog
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