I am living in post-holiday denial. Our bags are unpacked, the washing is done, the fridge has been replenished. But I am still humming the holiday rhythm of lazy coffees, lunches with a view and no housework. A reality check tomorrow is inevitable. Until then, we shall have nachos and chocolate ice cream for dinner and pretend we have spent the day by the beach.
- 1 small onion, finely diced
- 4 garlic cloves, finely diced
- 1 red capsicum, chopped
- 2 celery sticks, chopped
- smoked paprika, to taste
- 1tb chipotle in adobo sauce (don’t fret if you don’t have this)*
- 1 tin chopped/crushed tomatoes
- 1 tin kidney beans, drained, rinsed
- 1 tin refried beans
Saute the onion in some olive oil until soft. Add the garlic, capsicum, celery and paprika and continue cooking until soft and fragrant. Add the adobo chilli sauce if you have it. Add the tinned tomatoes, fill the empty tin with water and add that too. Add the beans and stir well. Season to taste and cook while stirring over a simmer until it thickens slightly.
Serves 6 with whatever trimmings you like.
I like our nachos spooned over sweet potato chips, baked tortilla pieces or decent bought corn chips. A light scattering of cheese, melted, and topped with guacamole, home made tomato salsa and some thick yoghurt is perfect. The nacho mix freezes well and makes the easiest, quickest meal in a flash.
*tinned chipotles chilis come in a rich, smoky sauce. This adobo sauce has much less heat than the chili but still imparts the fantastic spiced, smoky flavour of the chipotle. I use half chopped chipotle and half sauce to give the heat and flavour I like but adjust this as you wish.