If ever there was a way to entice kids to a big bowl of veg then its this recipe filled with flavor and topped with crunchy tortilla chips and melted cheese. Guacamole and Tomato salsa are optional but perfect with it.
This chilli base makes 3 different dinners options – serve with rice, fill soft tacos with it, cover with tomato sauce and cheddar and bake or as per this recipe – with crunchy tortilla chips. Either way this is a delicious meat free meal, loaded with the goodness of all the veg and beans.
1tbsp chopped garlic
1tsp chili in oil or dried chilli flakes to taste
1 large white onion chopped
3 medium carrots chopped
1 large sweet potato chopped
2 tins mixed beans of choice (I always include black beans as I love them)
1tsp each of sweet and smoked paprika, mixed dried herbs
1tbsp tomato puree
300ml tomato passsata or 1 tin of chopped tomatoes
Guacamole and Tomato salsa to serve
Heat oil, sweat the carrot, onion, garlic, chilli, and sweet potato until soft. Add a splash of water if you need.
Tip in the tomato puree and seasonings and stir well for a few minutes. Then add in the drained beans, the tomato, stir well to combine. Bring to the boil, turn down and simmer over a low heat for about 20 minutes. Taste and adjust the seasoning if needed.
Tip into a large oven proof dish, cover with handfuls of tortilla chips and grated cheese (cheddar or other similar hard cheese) and bake in the oven for about 10 minutes until tortilla chips are hot and cheese is melted.