Superfood - March-April 2017

(Marcin) #1
38 SUPERFOOD

HINT OF DARK CHOCOLATE


N achos with Chocolate- laced Refried Beans & O v en- b aked T ortilla Chips


INGREDIENTS


TORTILLA CHIPS



  • 15cm (6in) corn tortillas

  • rapeseed oil spray

  • pinch of salt

  • low-fat cream cheese, spring onion and
    fresh coriander, to serve


SALSA



  • 4 tomatoes, fi nely diced

  • ½ red chilli, fi nely diced

  • ½ lime, juiced

  • 1 clove garlic, fi nely minced

  • 3 tbsp fresh coriander, fi nely chopped

  • ¼ red onion, fi nely diced


GUACAMOLE



  • 1 ripe avocado

  • ¼ red onion, fi nely diced

  • ½ red chilli, chopped

  • ½ lime, juiced

    • 1 or 2 tomatoes, chopped

    • 1 tbsp olive oil

    • pinch of salt and pepper




REFRIED BEANS



  • 400g (14oz) canned refried beans

  • 10g (¼oz) of 90% cocoa dark chocolate


SERVES: 2–3
PREP TIME: 45 MINUTES
COOKING TIME: 5 MINUTES


  1. Preheat the oven to 180°C, 350°F, Gas Mark 4.

  2. Stack the tortillas up on a chopping board
    and cut in half using a sharp knife. Make two
    more cuts, rendering each tortilla into 6 evenly
    sized triangles.

  3. Spray both sides of each triangle with
    rapeseed oil and sprinkle with a little salt.
    Spread out on a baking sheet ensuring they


aren’t overlapping at all; you may need to bake
them in batches.


  1. Bake for 10–12 minutes or until each triangle
    is golden brown. Tip out on to the cooling rack
    where they will crisp up as they cool.

  2. To make the salsa and guacamole, simply mix
    all the ingredients together in separate bowls.

  3. Tip the refried beans out into a small
    saucepan and heat through. Grate in the dark
    chocolate until melted.

  4. Pile up a platter with the oven-baked
    tortilla chips and top with the salsa, guacamole
    and refried beans. Finish off with a dollop of
    low-fat cream cheese, spring onion rings and
    fresh coriander.
    PER SERVING (BASED ON 3 SERVINGS, WITHOUT ITEMS TO
    SERVE) 391kcals, 10.6g protein, 26.6g fat (8.6g saturates),
    31.3g carbs, 10.6g fi bre, 2.5g sugar, 0.7g sodium


SF9_P36-41 Jane Sarchet SHSD.indd 38 27/01/2017 17:11

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