Spring Nachos

Here is a nice one for spring, warmer dish for cooler nights, with freshness from avocado, asparagus and lime.

Aliesha Mcgilligan

Serves 4

Nacho Base

  • 1 Streamside medium kumara diced into 1cm cubes
  • 1/5th Streamside leek, sliced into squares
  • 1 can (400g) red kidney beans, drained and rinsed
  • 1 Streamside carrot, grated
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon chipotle powder
  • Half a teaspoon of oregano
  • 1 can (400g) chopped tomatoes
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Avocado Salsa

  • 1 large ripe Streamside Hass avocado, diced
  • 3 Streamside Asparagus finely chopped
  • Half a bunch Streamside coriander, chopped
  • Juice and zest of 1 Streamside lime or lemon
  • Salt to taste

To Serve

  • 1 cup plain yoghurt
  • 200- 400g toasted corn chips
  • 1 cup fresh grated cheese (Colby is nice here)
  • Toasted pumpkin seeds

Method

    • In a large pan over medium heat, add a little olive oil and sauté the minced garlic and carrot until fragrant.
    • Add the roasted kumara, leeks, sauté.
    • Add paprika, and chipotle powder. Add kidney beans, stir well to combine.
    • Pour in the canned tomatoes and simmer for about 10 minutes, allowing the flavours to meld. Season with salt and pepper to taste.
  • Prepare the Avocado Salsa:
    • In a bowl, combine the diced avocado, chopped coriander, lime juice, and a pinch of salt. Mix gently to combine.
  • Assemble the Nachos:
    • Spread the toasted corn chips on a large serving platter.
    • Spoon the kumara and bean mixture over the corn chips.
    • Sprinkle the grated cheese evenly over the top.
  • Serve:
    • Serve the nachos with a sprinkling of toasted seeds, a dollop of plain yoghurt and the avocado salsa on the side.
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