Speedy Lentil and Bean Chilli with Nachos
A quick and easy dinner - delicious speedy lentil and bean chilli with nachos made from tortilla wraps. Healthy and nutritious with the beans and lentils.
Ingredients
- 1 onion chopped
- 2 tbsp olive oil
- 4 cloves garlic sliced
- 1 tsp cumin seeds
- 2 tsp smoked paprika
- 1/2 tsp cinnamon
- 1 tsp smoked garlic powder optional
- 1/2 tsp cayenne pepper
- 2 tsp harrisa paste
- 1 can of organic black beans drained.
- 1 can organic green lentils
- 1 bottle of organic passata
- 1 courgette chopped
- 2 organic peppers chopped
- 1/2 tsp sea salt
- Black pepper
- 1 tsp maple syrup
- Juice 1/2 lime
- Coriander
For the toppings
- Avocado
- Handful olives
- Fresh chillies
- Hummus
- Cashew cheese
For the nachos
- 2 gluten-free wraps -corn bfree quinoa and chia wrap
- Olive oil spray
- Sprinkle smoked paprika
Instructions
- Add the oil to your saucepan on a medium heat, then add in the onion. Fry for 8-10 minutes until soft. Add in the garlic and spices and cook for a further few minutes, then add in the veg to your pan and fry for 2-3 minutes.
- Next, add the harissa paste and stir to combine. Then add in the beans, lentils and passata and simmer for 10 minutes.
- Season with salt and pepper, then add the maple syrup and lime.
- Stir in coriander to serve.
To make the nachos
- Preheat your oven to a medium heat (gas Mark 5 for me)
- Cut the wraps into triangles–8 per wrap, then place on a baking tray.
- Spray with olive oil spray and sprinkle with smoked paprika.
- Bake for 10 minutes until crisp.
- Add all the ingredients to a jar and mix to combine.
Notes
4 servings