Name: Smokey Bean Chilli with Nachos
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 red pepper, deseeded and cut into chunks; 3 tbsp olive oil; 1 red onion, sliced; 1 yellow pepper, deseeded and cut into chunks; 1 green pepper, deseeded and cut into chunks; 50 g shiitake mushrooms, sliced; 2 tsp chipotle paste; 400 g butter beans, drained and rinsed; 800 g black beans, drained and rinsed; 400 g enchilada sauce; 1 handful basil leaves, chopped; 4 spring onion, finely chopped; 1 avacado, smashed (use a fork to mash); 150 ml soured cream, to serve; 1 tortillas, to serve

1

Heat the oil in a large heavy based on a moderate heat frying pan and cook the onions and peppers for 5 mins until softened. Add the mushrooms and cook for a further 3-4 mins until softened. Add the chipotle paste and cook for a further 1 min.

2

Add the beans and enchilada sauce and bring to the boil. Reduce the heat, cover and simmer for 5 mins, stirring occasionally. Stir in 3 tbsp of the chopped basil, then scatter the remainder over the top with the spring onions.

3

Serve with the tortilla chips, smashed avocado and soured cream.

Method