Super Beef and Veggie Nachos

Nutrition per serve

Ingredients

• 1pcs corn cob
• 1bunch coriander
• 1pcs small sweet potato
• 380g black beans
• 300g lean beef mince
• 50g tomato paste
• 10g Mexican seasoning
• 6pcs flour tortillas
• 1pcs avocado
• 30ml olive oil
• 10ml soy sauce

Method

1. Step 1 — Prep ingredients
   Check your avocado is ripe before starting this recipe (see Kitchen notes). Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Discard the husk and silks from the corn, then slice the kernels from the cob. Pick the coriander leaves and finely chop the stems. Peel the sweet potato, then coarsely grate. Drain and rinse the beans.
2. Step 2 — Brown beef mince
   Heat 2 tsp olive oil in a medium deep frypan over high heat. Cook the beef mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Remove from the pan. Heat 2 tsp olive oil in the pan over medium-high heat. Cook the sweet potato, beans and coriander stems, stirring, for 3-4 mins until the sweet potato is softened.
3. Step 3 — Simmer mince mixture
   Add 1 tbs tomato paste*, 2 tsp Mexican seasoning (see Kitchen notes) and 2 tsp soy sauce to sweet potato mixture and cook, stirring, for 30 secs or until fragrant. Stir in the mince and 180ml (¾ cup) water and bring to the boil. Reduce heat to medium and cook, stirring occasionally, for 6-8 mins until thickened. Remove from heat. Taste, then season with salt and pepper.
4. Step 4 — Bake tortilla chips
   Meanwhile, combine ½ tsp Mexican seasoning* and 2 tsp olive oil in a bowl and season with salt and pepper. Brush the tortillas with the spiced oil, then cut into wedges. Put on the lined tray and bake, turning halfway, for 8-10 mins until crisp and golden.
5. Step 5 — Serve up
   While the tortillas are baking, heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the corn, stirring, for 5-6 mins until charred. Remove the pan from the heat. Cut the avocado into 1cm chunks. Divide the beef mixture among bowls. Scatter over the corn, avocado and coriander leaves. Serve with the tortilla chips and enjoy!
6. Step 6 — Kitchen notes
   To speed up the ripening process, put the avocado in a paper bag and loosely close, then leave on the kitchen bench for a day or two. Add a banana to the bag to make the avocado ripen faster. ~ Our Mexican seasoning has a mild chilli kick, so reduce the amount if you want to avoid the heat.

Allergens

Sojabohnen, Sulfit, Gluten, Wheat