Saturday, September 25, 2010

Mexican nachos with red kidney beans, sweet tomatoes, creme fraiche and goat's cheddar

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
1 avocado
jalapeno peppers
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

Serves 2

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