Vegan Bean Chilli Nacho Bowl
7:40 PM
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Vegan Bean Chilli Nacho Bowl
The variety includes three mixes; Chickpea and Spinach blend, Italian 3 Bean blend and Mexican Bean blend. As you may have already guessed, I used the Mexican Bean blend for this recipe. The frozen baggage make meals prep brief and simple. I just needed to pour the beans straight from the packet, directly into the pot, no draining, rinsing or preparing.
INGREDIENTS
EASY BEAN CHILLI
- 200 g Birds Eye Mexican Bean Mix (a mixture of red kidney beans, black beans and chickpeas)
- 1 tbsp olive oil
- 1 small red onion diced
- 2 garlic cloves minced/finely chopped
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp hot chili powder
- A pinch of salt and pepper
- 1 red bell pepper sliced
- 400 g tin of chopped tomatoes
CHEESY NACHOS
- Approx 4 large handfuls of tortilla chips
- 100 g grated vegan cheese (preferably one that melts!)
OPTIONAL EXTRAS
- 250 g cooked rice (I cooked mine with some paprika and tomato puree)
- 1 avocado halved, pitted and sliced
- Fresh corainder torn
INGREDIENTS
MAKE THE CHILLI
- warmness the olive oil in a saucepan on a medium warmness. Saute the onions, garlic and pepper for four minutes, till softened.
- add the spices, salt and pepper then prepare dinner for a in addition minute.
- Stir in the beans and chopped tomatoes. cover and cook for 5 mins.
- prepare THE tacky NACHOS
- warmth the grill.
- Scatter the nacho/tortilla chips onto a baking tray and sprinkle with the vegan cheese.
- prepare dinner for a few minutes till the cheese begins to soften, then get rid of from the heat.
- assemble THE BOWL
- upload a serving of the bean chilli to every bowl, together with some rice, avocado or another extras you like, leaving room on one aspect of the bowl for the nachos.
