This veggie nacho feast powered my dad, husband and I through the 2019 6 Nations super Saturday of rugby. Healthy, varied and totally yummy, it’s also super easy to put together.
At the bottom of the recipe are a series of options and alternatives should you need them, including vegan, low FODMAP and hack to make the recipe easier.
Serves 4
The recipe for the Mexican slaw with honey lime vinaigrette is from The Lemon Bowl
No sponsorship was received for this recipe in any form.
Ingredients
For the beans:
- 2tbsp ground cumin
- 2 tbsp ground coriander
- 2 tbsp smoked paprika
- Diced onion and garlic (optional)
- 2 tins for beans in chilli sauce (could be mixed beans, kidney beans etc.)
- 1 tin chopped tomatoes
For the salsa:
- 500g cherry tomatoes, diced and drained
- 3 spring onions, diced
- handful of coriander, chopped
- Juice of 1 lime
For the guacamole:
- 3 avocados, mashed
- 2 garlic cloves, finely chopped or crushed
- 1/2 fresh lemon juice
For the Mexican slaw:
- 5 cups red cabbage shredded
- 1 cup cucumber thinly sliced
- 1 cup carrots shredded
- 1 medium red pepper cored and sliced
- 1/2 cup scallions diced
- 1/2 cup cilantro minced & optional
For the honey lime vinaigrette
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/4 cup lime juice
- 1 clove garlic grated
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1 jalepeno minced, optional
Grated mature cheddar cheese
2 large bag salted/plain tortilla chips
Method
First prepare the beans. Saute the onion and garlic if using, and then add the spices and fry until they are fragrant. Add the beans and the tinned beans and simmer until thick.
While beans simmer prepare the side dishes.
For the salsa, dice the tomatoes and drain in a sieve. Once drained put them in a bowl with the coriander and spring onions, and squeeze over the lime juice. Put to one side.
For the guacamole, mash the flesh of the avocados to a consistency you like, and then mix in the crushed garlic, lemon juice and seasoning. Put to one side.
For the salad whisk together vinaigrette in the bottom of a large salad bowl. Add all slaw ingredients to the bowl and toss well to combine. Note: this gets better after it sits for about 20 minutes at room temperature.
Finally melt the grated cheese over the nachos just before you’re ready to serve.
Click on any of the below for some ideas for changing this recipe to suit you.
To make this feast vegan, remove the cheese and switch the honey for another natural sweetener like agave nectar.
This recipe isn’t ideal for low FODMAP followers. You won’t be able to eat the bean dish at all, but you could consider adapting it with mince. The guacamole will need to have the garlic removed and the amount you eat needs to be limited due to the avocado. The other uses of garlic and all green parts of the spring onions will have to be discarded.
Onions are available pre-chopped in the fresh section of most supermarkets. For the Mexican salad you could use a pre-packed salad from the fresh section of the supermarket. Coriander can be cut using scissors if using a knife is a problem.
