Vibrant Tres Colores de Nachos
Elevate your snacking experience with our Tres Colores de Nachos recipe, featuring a symphony of flavours and colours that will tantalise your taste buds. Crispy tricolour nacho chips form the perfect canvas for a hearty topping of savoury tomato, kidney bean, and chickpea sauce, infused with aromatic spices. Creamy smashed avocado adds a touch of indulgence, while tangy sour cream brings balance to each bite. Topped with vibrant cherry tomatoes, sliced radish, fiery jalapeños, and fragrant coriander, these nachos are a feast for the senses.
Tres colores de nachos
4
servings15
minutes10
minutesIngredients
300 g tricolore nacho chips
400 g can chopped tomatoes
400 g can red kidney beans
100 g chickpeas
2 tsp chilli flakes
1 tsp paprika powder
1 tsp cumin
2 tsp oregano
1 chopped onion
1 smashed avocado
handful of chopped cherry tomatoes
30 g sour cream
8 pcs sliced radish
15 g chopped coriander
5 slices jalapeño
75 g grated cheese
Directions
- Preheat your oven to 180°C.
- In a saucepan, heat a drizzle of ghee or coconut oil over medium heat. Fry the chopped onion until fragrant. Drain and rinse the kidney beans and chickpeas. Add chopped tomatoes, 1 tsp chilli flakes, paprika, cumin, oregano, chickpeas, and kidney beans to the pan. Heat for 5 minutes, then set aside.
- Mix the smashed avocado with 1 tsp chilli flakes and set aside. Place sour cream in a small bowl and garnish with chilli flakes.
- In an ovenproof dish, arrange tricolour nacho chips to cover the bottom completely. Spoon the prepared chickpea sauce over the nachos, then sprinkle the grated cheese on top. Bake in the preheated oven until the cheese is melted.
- Plate the nachos and garnish with dollops of guacamole, jalapeño slices, sliced radish, chopped coriander, and cherry tomatoes. Serve alongside the sour cream. Dive in and enjoy the explosion of flavours and textures in every bite!
Notes
- Drizzle your creation with hot chilli sauce for an extra kick and squeeze some lime for added zing!
