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Loaded vegetarian nachos

Loaded vegetarian nachos

Nachos is one of the quickest things that I  can put together. It appears on our table too often. Simply because we love nachos :) The ingredients to make nachos are always available in my kitchen which makes it even easier. I  always have cans of kidney beans or black beans that I can spice up to make my very own version of refried beans

Ingredients for the beans

  • 1 can (400g) of drained kidney beans
  • 1 tbsp olive oil
  • 1/2 tsp ground cumin powder
  • 1/2 tsp ground oregano
  • 1/2 teaspoon chilli flakes
  • 1/4 cup tomato puree( passata)
  • 1/2 cup finely diced green capsicums
  • A handful of chopped coriander
  • salt to taste

To assemble the nachos

  • Corn chips
  • Refried beans (from the steps above)
  • 1 medium sized tomato-deseeded and cut into small cubes
  • 1/4 cup of sweet corn 
  • 1/4 cup black olives
  • 1/4 cup finely chopped green capsicums
  • 1 cup shredded mozzarella and cheddar cheese (combined)
  • 10 pickled jalapenos finely chopped
  • coriander to garnish 
  • sour cream to top the nachos

Method for the beans

  • Heat the oil in a pan. 
  • Add the drained kidney beans, capsicums, tomato puree, salt, oregano, cumin powder and chilli flakes. Add some water and let the beans cook for a few minutes
  • Use a potato masher or the back of a wooden spoon to mash some of the beans( we do not want them all mashed to puree) 
  • Add more water if needed. The beans should be of a slightly runny consistency or they tend to taste very dry.
  • Mix in a handful of chopped coriander.
  • Keep aside.

Method to assemble the nachos

  • Preheat the oven at 200 degrees celcius on grill.
  • Lay the corn chips in an oven safe glass dish.
  • Evenly top with the refried beans.
  • Layer with chopped tomatoes, sweet corn and green capsicums.
  • Sprinkle the grated cheese over.
  • Top with chopped Jalapenos and olives.
  • Grill in the oven on the top rack until the cheese browns a little.
  • Take the nachos out of the oven.
  • Garnish with some chopped coriander and serve with sour cream
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