Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
29
High
Nutrition per serving
Calories537.6 kcal (27%)
Total Fat23.7 g (34%)
Carbs63.3 g (24%)
Sugars3.5 g (4%)
Protein18.8 g (38%)
Sodium640.1 mg (32%)
Fiber6.3 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
1 ½ tspolive oil
0.5onion
peeled and finely chopped
1garlic
clove, peeled and crushed
½ tspground cumin
½ tspchilli powder
or paprika
105gchopped tomatoes
tinned
65gkidney beans
drained
50gcorn tortillas
small
30gcheddar cheese
grated
15gjalapeños
sliced, drained
30mllow-fat soured cream
1 bunchcoriander
small, chopped
Instructions
Step 1
Step 1 Preheat the oven to 180°C.
Step 2
Heat the oil in a saucepan, add the onion and garlic and fry for 4-5 minutes until soft.
Step 3
Add the spices, fry for a minute then pour in the chopped tomatoes and a splash of water.
Step 4
Bring to a simmer then cook gently for 10 minutes.
Step 5
Add the beans and cook for a further 5 minutes.
Step 6
Step 2 Meanwhile cut the tortillas into triangles, arrange on a baking tray in a single layer then bake for 10 minutes until crisp.
Step 7
Step 3 Layer the tortilla crisps with the bean chilli in a serving bowl then top with the cheese.
Step 8
Slide under a hot grill for a couple of minutes to melt the cheese then top with the jalapeños, soured cream and coriander.
Notes
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