Spicy bean nachos

Spicy bean nachos

This recipe is great for using up any leftover wraps or flour tortillas.

By , 21 September 2015

(1 vote)

Spicy bean nachos

  • 40 Mins

  • Serves: 4

Nutritional Info
Each 639g serving contains

  • Energy

    2462KJ

    588KCAL

    29%

  • Fat

    19.2g

    low

    27%

  • Saturates

    6.6g

    high

    33%

  • Sugars

    19.5g

    low

    22%

  • Salt

    1.9g

    high

    31%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 385kJ/92kcal.
Ingredients
  • 2 tbsp sunflower oil
  • 1 onion, chopped
  • 1 red pepper, de-seeded and diced
  • 1 stick celery, diced
  • 75g carrots, diced
  • 1 level tsp Asda Chilli Powder
  • 2 X 400g cans chopped tomatoes
  • 1 tbsp sweet chilli sauce
  • 2 x 290g cans Asda chilli beans
  • 2 x 300g can pinto beans drained and rinsed
  • 3 Warburtons Square Wraps
  • 75g mature cheddar, grated, to serve
  • 100g reduced fat soured cream, to serve
Method

  • Pre-heat the oven to 200C/180 Fan/ Gas 6. Heat the oil in a pan and cook the onion, pepper, celery and carrot on a low heat for 10 minutes, covered stirring occasionally.

  • Add the chilli powder, tomatoes and chilli sauce. Bring to the boil and simmer uncovered for 10 minutes.

  • Add the chilli beans in their sauce and the drained pinto beans. Simmer for another 5 minutes.

  • Meanwhile, cut the wraps into 3cm squares. Spread out on two baking trays and cook in the oven for 8-10 minutes.

  • Divide the wrap crisps between four plates, top with the spicy bean mixture and serve with the grated cheese and soured cream.