Irish Daily Mail - YOU - - FOOD MEDIC -

This is the ul­ti­mate night-in com­fort food. There is noth­ing I love more than a cock­tail and a bowl of loaded Mex­i­can na­chos with the girls on a Fri­day night. Sadly for us, na­chos that you buy in restau­rants are of­ten far from healthy de­spite con­tain­ing lots of great in­gre­di­ents such as beef or chicken, avocado and toma­toes. So in­stead of a week­end take­away, how about a week­end ‘take-in’? I prom­ise you, once you try this out for your­self and see how easy it is to make – on top of how good it tastes – you won’t be reach­ing for the lo­cal Mex­i­can take­away menu any more. This recipe is for beef chilli but you can swap the beef for chicken or a veg­gie op­tion, such as black beans. I like to top my na­chos with my homemade gua­camole, salsa and a big dol­lop of thick Greek yo­ghurt or quark. SERVES 4 FOR THE SWEET POTATO NA­CHOS 2 large sweet pota­toes, peeled and sliced into 5mm thick slices 1 tbsp melted co­conut oil 1 tsp pa­prika ¼ tsp salt FOR THE BEEF CHILLI 1 tbsp co­conut oil 2 gar­lic cloves, grated 1 red onion, finely chopped 400g-500g lean minced beef 1 red pep­per, finely chopped 1 heaped tsp chilli pow­der 1 tsp smoked pa­prika 1 x 400g tin of kid­ney beans 1 x 400g tin of chopped toma­toes 280ml veg­etable stock salt and black pep­per SERV­ING SUG­GES­TIONS avocado, Greek yo­ghurt, salsa, moz­zarella cheese 1 Pre­heat the oven to 180C/ 350F/gas 4. Toss the slices of sweet potato in the co­conut oil, pa­prika and salt. Line 2 flat roast­ing trays with bak­ing paper and ar­range the slices in a sin­gle layer. Bake for 30-40 min­utes, turn­ing half­way to make sure they bake on both sides. 2 Melt the co­conut oil in a large saucepan over a medium heat and sauté the gar­lic and onion in a large pan un­til soft. Add the mince and cook for 5-10 min­utes un­til browned. Add the red pep­per, chilli pow­der and pa­prika and cook for 1 minute. 3 Drain the kid­ney beans and add to the veg­eta­bles along with the toma­toes. Add the stock, bring ev­ery­thing to the boil and sim­mer for 20 min­utes. Sea­son with salt and pep­per to taste. 4 Ar­range the sweet potato slices on 1 large serv­ing plate and spoon the chilli on top. Add what­ever top­pings you wish. ➤

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.