Mexican Beans Nachos
  • 160g tomato paste
  • 400g tin crushed tomatoes
  • 2 x 400g tinned red kidney beans
  • 1 onion
  • 2 cloves garlic
  • 2 tbs brown sugar
  • 1 tsp cumin
  • 1 tsp coriander powder
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 2 handfuls of spinach
  • 2 handfuls of kale leaves
  • salt to taste

For nachos:

  • 3 mountain bread wraps, broken into small pieces
  • Drizzle of oil
  • Herbamare

Preheat oven to 180 degrees.

Heat olive oil in a saucepan or fry pan and add onion and garlic and saute until softened.  Add tomatoes, spices, salt, sugar and cook for 5 minutes.  Rinse and drain kidney beans and add to pan and heat for 2-3 minutes.  While kidney beans are heating, add wraps to oven on a lined baking tray and bake for approx 5 minutes or until golden.

Add greens to bean mix and stir through until wilted.

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