My chiropractor inspired this recipe, she told me vegetarian nachos are her favourite food, well damn I think they are ONE of my favourite foods and when I’m in the states I eat so much real mexican (not tex mex) it makes me feel nourished and is real soul food yum yum. Lot’s of protein and crunchy goodness!
I had some left over basmati pilaf that I served with it too and made guacamole
1 can organic kidney beans
1 teaspoon cumin, ground
1 clove garlic. diced
sweet baby tomatoes
organic plain corn chips (gmo free)
creme fraiche to serve I used tatua farms a new band I found at harris farm
goat’s cheddar this is from alpine farms and really so good
and chololula hot sauce (arbol and piquin peppers) beautiful glass bottle with a wooden lid and rock a billy style picture of mexican mamma on the front label!
Gently fry garlic, add cumin , sweet baby tomatoes and red kidney beans for 3 minutes, mash (into semi-refried bean situation)
On a tray lay corn chips and add red kidney bean mixture, grate the goat’s cheddar and stick under the grill for 3 minutes
Serve with creme fraiche (European cultured cream) and guacamole with a little hot cholula sauce