Cheese nachos with veggie chilli

Cheese nachos with veggie chilli

Total: 13 hr 35 Min. | Active: 1 hr 30 Min.
Nutritional value / people: 408 kcal
, Fat: 15 g
, Carbohydrate: 39 g
, Protein: 21 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Bean stew

100 g red kidney beans soaked for approx. 12 hrs., drained
100 g chickpeas soaked for approx. 12 hrs., drained
water, boiling
1 tbsp rapeseed oil
1 onion, finely chopped
2 garlic cloves, pressed
2 yellow peppers, quartered lengthwise, cut crosswise into approx. 1 cm strips
2 tomatoes, cut into approx. 2 cm pieces
3 tbsp tomato puree
1 ½ tsp sambal oelek
1 tsp ground coriander seeds
½ tsp cumin
1 dl white wine
3 dl water
½ bunch coriander, roughly chopped
1 ¼ tsp salt


100 g corn tortillas
100 g Tilsiter cheese, coarsely grated
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How it's done

Bean stew

Simmer the beans and chickpeas in boiling water for approx. 1 hr. until soft, drain. Heat the oil in the same pan, sauté the onion and garlic. Add the pepper and tomatoes and cook for a further 2 mins. Add the tomato puree and cook briefly. Add the sambal oelek, ground coriander and cumin. Pour in the wine, reduce completely, add the water and bring to the boil. Reduce the heat, simmer for approx. 15 mins. Add the beans and chickpeas, simmer for approx. 15 mins. Stir in the coriander, season with salt.


Place four portions of the corn tortillas on a baking tray lined with baking paper, scatter the cheese on top.

Bake for approx. 5 mins. in the upper half of an oven preheated to 220°C. Serve the cheese nachos immediately with the bean stew.

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