Regular readers will be familiar with how much my family LOVES Mexican food! Now that I’ve discovered the best corn tortillas on the planet, I’ve been going berserk with all manner of Mexican creations.
Ingredients:
Corn chips
Corn tortillas (preferably from La Tortilleria)
Aquafaba (cooking/canning liquid from chick peas)
Mexican beans
1 onion, peeled and diced
2 cloves garlic, peeled and minced
1 cup corn kernels (fresh or defrosted frozen)
2 cups finely shredded kale
2 cans no added salt diced tomatoes
2 tsp Mrs Dash Southwest Chipotle or other no-salt Mexican seasoning*
3 cups cooked black beans and/or pinto beans; or 2 cans black and/or pinto beans, drained
4 tbsp no added salt tomato paste
Nacho cheese
2 medium potatoes, scrubbed and quartered
1/4 brown onion, peeled and roughly chopped
1/2 red capsicum
1 tsp Garlic and Herb Mrs Dash (I buy from iHerb; use the coupon code UTE208 at checkout for $5 off your first order if you don’t already have an account with iHerb) OR garlic powder
1 tsp onion flakes or powder
1 tbsp low-sodium salsa
1/2 cup savoury yeast flakes/nutritional yeast
Dash of Tabasco sauce
Guacamole
2 ripe avocadoes, peeled and stoned
Juice of 1-2 limes or lemons, to taste
1 clove garlic, finely minced
2 tbsp finely chopped fresh coriander
Dash of Tabasco sauce
Method:
Corn chips
Preheat oven to 180°C. Line several baking sheets with silicon baking mats or baking paper.
Using kitchen scissors or a sharp knife, stack several tortillas on top of each other and cut in half, then in half again, and again, to form wedge shapes. Brush lightly with aquafaba and arrange in a single layer on prepared baking sheets.
Bake for 10 minutes, then flip, brush with aquafaba and bake for 5-10 minutes or until crunchy.
Mexican beans
Place a large, heavy-based saucepan over medium-high heat until it reaches the ‘mercury ball’ stage – where a drop of water, flicked into the pan, rolls around like a mercury ball before evaporating. Add onion and sauté until just beginning to turn brown. Add garlic and sauté for 20 seconds. Deglaze the pan by pouring a small amount of water, low-salt vegetable broth or stock into the side of the pan, and stirring vigorously to lift the onion cooking juices off the pan.
Add corn, kale, tomatoes and seasoning and bring to a simmer. Turn down heat, cover the pan and cook until vegetables are softened.
Add beans and tomato paste, stirring carefully to avoid breaking beans up too much. Simmer for 5-10 minutes or until heated through.
Nacho cheese
Steam potato and onion for 10 minutes or until potato is very tender.
Transfer potato and onion to a high-powered blender or food processor, add remaining ingredients and 1/4 cup of the cooking liquid, and blend until thick and smooth. Add extra cooking liquid if the mixture is too thick.
Guacamole
Mash ingredients together using a fork, leaving it a little chunky.
To assemble, arrange corn chips on a large ovenproof plate or serving platter. Pile beans on top, and pour nacho cheese over beans. Heat in the oven for 10 minutes, then top with guacamole and serve.
* I buy Mrs Dash seasoning blends from iHerb. If you don’t already have an account with iHerb, use the coupon code UTE208 to get $5 off your first order.
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