Recipes

Nacho bean sauce

A little bit of spice and packed full of veges.

Nacho bean sauce

Method

  1. Heat oven to 225°C.
  2. In a large saucepan heat 1 Tbsp of oil. Add onion and sauté until soft.
  3. Add cumin, cinnamon and chilli and fry for 30 seconds, then add garlic and sauté briefly without browning.
  4. Add tomatoes, 1 cup water and white vinegar and bring to the boil. Reduce the heat to a gentle simmer and add vegetables and drained beans.
  5. Gently cook until the liquid has formed a thick sauce and the vegetables are cooked.
  6. When cooked, mix together with the coriander and serve.

Allergy claims: Nut Free, Egg Free, Gluten Free, Dairy Free, Vegetarian. *if you want to keep this recipe allergy friendly, please check all ingredients carefully for the possible presence of allergens (eg. wheat, egg, dairy, gluten, nuts). Pay extra attention to ingredient(s) marked with a *.

Serves 6 standard or 12 small.

Nacho bean sauce

To serve

To serve: 6

You need

  • 2 Tbsp oil
  • 1 medium onion, diced
  • 2 tsp ground cumin*
  • ¼ tsp ground cinnamon*
  • pinch chilli powder*
  • 3 cloves garlic, crushed
  • 1 can whole peeled tomatoes
  • 1 Tbsp white vinegar
  • 1 cup diced capsicum, or grated carrot
  • 2 cans kidney beans/black beans/chickpeas, drained and rinsed
  • 2½ cups pumpkin, peeled and diced
  • ½ cup fresh coriander or parsley, chopped

Method

  1. Heat oven to 225°C.
  2. In a large saucepan heat 1 Tbsp of oil. Add onion and sauté until soft.
  3. Add cumin, cinnamon and chilli and fry for 30 seconds, then add garlic and sauté briefly without browning.
  4. Add tomatoes, 1 cup water and white vinegar and bring to the boil. Reduce the heat to a gentle simmer and add vegetables and drained beans.
  5. Gently cook until the liquid has formed a thick sauce and the vegetables are cooked.
  6. When cooked, mix together with the coriander and serve.

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The Fuelled4life team.