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Our<br />
This month’s recipe courtesy of Waitrose<br />
Ingredients:<br />
• Olive oil spray<br />
• 1 red onion, chopped<br />
• 50g pack Cooks’ Ingredients<br />
Green Chillies, seeded and finely<br />
chopped<br />
• 400g pack Waitrose 6 Chorizo<br />
Sausages<br />
• 1 tsp ground cinnamon<br />
• 400g can essential Waitrose<br />
Kidney Beans, drained and rinsed<br />
• 400g can essential Waitrose<br />
Chopped Tomatoes<br />
• 4 Santa Maria Corn & Wheat<br />
Soft Tortillas<br />
• 100g natural Greek yogurt or<br />
reduced-fat soured cream<br />
• 50g grated Gruyère<br />
• 4 salad onions, thinly sliced<br />
Chorizo Chilli Bean Nachos<br />
1. Spray a large saucepan with olive oil, and cook the onion<br />
and chilli for 5 minutes until softened.<br />
Meanwhile, remove the skin from the sausages and crumble<br />
the meat into the pan.<br />
For a twist on the classic nacho serving,<br />
spoon the chilli and all the accompaniments<br />
into crispy taco shells instead<br />
Serves 4, prep 10 mins, cook 35 mins<br />
2. Stir in the cinnamon, cook for 1 minute then add the beans<br />
and tomatoes. Bring to the boil and simmer gently for<br />
20-30 minutes.<br />
3. Meanwhile, preheat the oven to 200ºC, gas mark 6. Using<br />
a pair of scissors, cut each tortilla into 8 wedges and place in<br />
a single layer on a large baking sheet. Spray the tortillas with<br />
olive oil and bake for 5-8 minutes until crisp and golden.<br />
4. Divide the chilli between 4 bowls and push in the tortilla<br />
chips. Top with yogurt or soured cream and a sprinkling of<br />
grated cheese and salad onions, and serve.
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