Mex­i­can black bean and zuc­chini balls with corn chips

donna hay - Fresh + Light - - Light Sweet Treats - ++ +++

chill­ie20g20g­driedan­chochillies+, finely chopped

1½ cups (325ml) boil­ing water

4 corn tor­tillas++, cut into wedges

1 ta­ble­spoon ex­tra vir­gin olive oil

2 tea­spoons sea salt flakes

400g can red kid­ney beans, drained and rinsed

2 tea­spoons ground co­rian­der

1 (150g) zuc­chini (cour­gette), grated

¾ cup ( 75g) LSA+++

1 eg­g­white cracked black pep­per, for sprin­kling

1 brown onion, chopped

¼ cup ( 70g) tomato paste

2 x 400g cans chopped toma­toes

1 ta­ble­spoon smoked pa­prika

400g can black beans, drained and rinsed nat­u­ral Greek-style (thick) yo­ghurt, mi­cro (baby) co­rian­der (cilantro)

leaves and lime wedges, to serve Pre­heat oven to 200°C (400°F). Place the an­cho chilli and boil­ing water in a large bowl and set aside.

To make the corn chips, place the tor­tillas on 2 large oven trays lined with non-stick bak­ing pa­per, lightly brush with half the oil and sprin­kle with half the salt. Cook for 10–12 min­utes or un­til crisp.

Place the kid­ney beans and ground co­rian­der in a food pro­ces­sor and process un­til smooth. Place in a large bowl. Squeeze excess mois­ture from the zuc­chini and add to the bowl with the LSA, eg­g­white, pep­per and re­main­ing salt. Stir well to com­bine. Roll heaped ta­ble­spoons of the mix­ture into balls.

Heat the re­main­ing oil in a large heavy based saucepan over medium heat. Cook the zuc­chini balls for 5 min­utes, turn­ing, or un­til browned. Re­move and set aside.

Add the onion to the pan and cook, stir­ring, for 4 min­utes. Add the tomato paste, toma­toes, pa­prika, an­cho chilli and soak­ing water. Stir to com­bine and bring to the boil. Add the zuc­chini balls and cook for 8 min­utes. Add the black beans, gen­tly stir through and re­move from the heat. Top with the yo­ghurt, co­rian­der, salt and pep­per and serve with the toasted corn chips and lime wedges. SERVES 4.

+ An­cho chill­ies are dried poblano chill­ies, which are tra­di­tion­ally used in Mex­i­can cook­ing. Find them at spice stores or spe­cialty gro­cery stores, or sub­sti­tute with any other dried chilli.

Find corn tor­tillas in health food stores or green­gro­cers.

LSA is a mix­ture of ground lin­seeds, sun­flower seeds and al­monds. Find it in the health food aisle of the su­per­mar­ket.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.