If ever there was a healthy corn chip, these homemade tortilla chips are it. You could even prepare these ahead of time and store in a cool dry place, like a zip lock bag – talk about simple. Beans, spices and creamy, soft avocado are likely a welcome change from the heavy meals and overeating you may have recently indulged in (don’t worry, our lips are sealed). This meal also works perfectly as a snack to share for when unexpected guests pop in!
Allergens
Utensils
Tags
Olive oil
2 tsp
Red onion
0.5
Garlic
1 clove
Mild Mexican Spice Blend
2 tsp
Zucchini
1
Red kidney beans
1 tin
Diced tomatoes
1 tin
White Corn Tortillas
3
Avocado
1
Lime
0.5
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely chop the red onion and dice the avocado. Cut the white corn tortillas into triangles and the lime into wedges. Peel and crush the garlic. Grate the zucchini. Lastly, drain and rinse the red kidney beans.
Heat the olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes or until soft. Add the garlic and Mexican spice mix and cook for 1 minute or until fragrant. Add the zucchini, red kidney beans and diced tomatoes and bring to the boil. Reduce the heat to medium-low and simmer for 10-15 minutes or until the sauce thickens a little.
Meanwhile, brush or spray the corn tortilla triangles with a little oil and lay them flat on a lined oven try. Cook in the oven for 10 minutes or until golden and crisp.
To serve, divide the tortilla triangles, Mexican bean mixture, avocado and lime wedges between bowls.
1860
kcal
Calories
22.9
g
Fat
4.4
g
of which saturates
39.6
g
Carbohydrate
10.1
g
of which sugars
0
g
Dietary Fibre
13.3
g
Protein
292
mg
Sodium
