Cheese nachos with veggie chilli

Cheese nachos with veggie chilli

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

Ingredients

4 people

Hint:


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
kochen@bettbossi.ch

Bean stew

100g red kidney beans soaked for approx. 12 hrs., drained
100g chickpeas soaked for approx. 12 hrs., drained
water, boiling
1tbsp 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
3tbsp tomato puree
1 ½tsp sambal oelek
1tsp ground coriander seeds
½tsp cumin
1dl white wine
3dl water
½bunch coriander, roughly chopped
1 ¼tsp salt

Nachos

100g corn tortillas
100g 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.

Nachos

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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