chilli

Black Bean Nachos with Hummus

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This is a super-easy recipe.  In our whare, I usually make quite a lot of our kai beforehand and freeze it, as we don’t get home until about 6pm most nights.  This black-bean chilli is one I always have plenty of in the freezer – it goes great with nachos, tacos, or inside tortillas for burritos etc.  I usually double the recipe so we eat some and freeze some the same night.

This is really just a rough guide – I always add in bits of whatever I have in the fridge – mushrooms, handful of spinach, small pieces of broccoli, etc.  And you can use kidney beans instead of black beans – just substitute whatever you have.  This is also nice if you finely dice some kumara and add it in – this works best in the burritos.

Kīnaki (Serves 4)

  • 2 x cloves of garlic finely chopped (or 1.5 teaspoons of crushed garlic)
  • 1 x medium-sized onion finely chopped
  • 1 x can black beans (or kidney beans)
  • Handful of mushrooms finely sliced
  • 1 x finely diced courgette
  • 1 x can of diced tomatoes
  • 1 x teaspoon ground cumin
  • 1 x teaspoon ground coriander
  • 1.5 tablespoons smoked paprika (this is key!)
  • 1 x teaspoon chilli flakes
  • 1 x packet of corn chips
  • Salt and pepper to season

For hummus:

  • 1 x heaped teaspoon crushed garlic
  • 1 x can chickpeas
  • 1 x heaped tablespoon of tahini
  • Juice of 1 lemon
  • Olive oil
  • 1.5 teaspoons ground cumin
  • Salt to taste

Huarahi

In a large saucepan, stir fry the garlic and onion in a little bit of oil.  Once the onions have browned, fry off the spices quickly.  Add a dash of water, and then add i the diced courgette and mushroom and any other chopped fresh vegetables.  Stir fry these for a couple of minutes, and then add the beans and the chopped tomatoes.  Stir ingredients together and then season according to taste.  Leave to cook for a further 15 minutes or so.

For the hummus, mix together all of the ingredients except the chickpeas on the high speed setting in your blender.  Once you have a thick paste, add the drained chickpeas, and a little water so it mixes easily.  Season with salt (I tend to add extra cumin too).  You can also add in fresh herbs, sundried tomatoes, etc.

Serve the veggie mixture on some corn chips and top with hummus – you can also add some guacamole, hot sauce, and/or grated dairy-free cheese.

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