The Australian Women’s Weekly Food Magazine - - Front Page -

This recipe is meat−free

1 ta­ble­spoon olive oil

1 medium brown onion (150g),

chopped finely

1 medium red cap­sicum (200g),

chopped finely

200g but­ton mush­rooms, sliced thickly 200g swiss brown mush­rooms,

sliced thickly

30g taco sea­son­ing

400g can kid­ney beans, drained, rinsed 300g can corn ker­nels, drained, rinsed 375g bot­tled mild thick

and chunky salsa

330g corn chips

½ cup (50g) pizza cheese

½ cup (125g) gua­camole

or av­o­cado dip

½ cup (140g) sour cream

½ cup loosely packed fresh

co­rian­der sprigs 1 Heat oil in a large saucepan over medium heat; cook onion, cap­sicum and mush­room, stir­ring, for 5 min­utes or un­til soft.

Add taco sea­son­ing; cook, stir­ring, for 1 minute or un­til fra­grant.

2 Add beans, corn and salsa to pan; bring to the boil. Re­duce heat to low; sim­mer for 5 min­utes or un­til sauce thick­ens. Sea­son to taste.

3 Mean­while, pre­heat oven to 220°C/200°C fan.

4 Place the corn chips in a large oven­proof dish (or into four oven­proof serv­ing dishes); sprin­kle with cheese. Bake for 3 min­utes or un­til the cheese melts.

5 Serve corn chips im­me­di­ately, topped with bean mix­ture. Serve with gua­camole, sour cream and co­rian­der.

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