Smokey black bean and lime nachos with brown rice chips

I think nachos are probably one of my all time favourite foods, although my Mum will never forgive me for saying so. They’re so outrageously versatile that there truly is a nacho for every occasion. The cheesy, tex-mex variety for a Sunday hangover or a movie night, or the raw varieties for after you’ve been for a walk in your active wear and feel like you’re an unstoppable health God. Then there are the vegan sort, pioneered in my very biased opinion by Vegie Bar in Melbourne, or the fresher, lime and coriander type, that almost find a happy middle ground.  So in summary, I’ve just described pretty much every type of nacho, and nobody can ever doubt my nacho love and credibility ever again.

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Over the past year I’ve had to become increasingly aware of what I’m eating, thanks but no thanks to a condition called SIBO, in which bacteria gatecrashes your small intestine, steals food and nutrients that happens to float by, and wreaks havoc on your digestion as a result.

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I’ve had to do some experimenting and eliminating as to what works for me, and was a tiny bit devastated to learn that corn is no good for a gal like me, at least for the time being. Refer to my in depth description of nachos if my corn related sadness confuses you. So, when SunRice asked if I would like to develop a recipe for them featuring their corn chip style brown rice chips, I was rather happy to jump on board. Nachos forever. 

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INGREDIENTS
2 Roma tomatoes, finely chopped
425g tin black beans, drained
2 tablespoons olive oil
2 teaspoons smoked paprika
2 teaspoons cumin
Generous sea salt and pepper
2 teaspoons brown sugar
2 teaspoons freshly brewed espresso
1 teaspoon cacao powder
Zest of ½-1 lime
Juice of ½-1 lime (adjust to your limey taste)
2 bags of SunRice brown rice chips (I used one sea salt and one Tomato and Parmesan – they taste just like cheesy corn chips)

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TOPPINGS
Freshly grated good quality cheddar
Small handful of chopped cherry tomatoes
Small handful of coriander
1 or 2 limes, chopped
Chopped green or red (or green and red) chilli
Sour cream
Avocado

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METHOD

1. Preheat the oven to 180 degrees Celsius.
2. In a medium saucepan, add the olive oil, chopped Roma tomatoes, sea salt, pepper, brown sugar, lime zest and spices, and cook over a medium heat until the tomatoes begin to lose their shape and become saucy.  You can add a splash of water if you feel it’s necessary.
3. Add the beans to the mix, and stir well to combine. Add the cacao, espresso, and lime juice, continuing to stir. Leave the mix to cook for an additional 5-10 minutes.
4. While the beans are cooking, arrange your brown rice chips in a casserole dish (should be called nacho dish ammirite) and begin to sort out your toppings. Cheese is the only strictly necessary topping here (I would argue the case for sour cream but it’s not 100% essential as cheese is) – use whatever you enjoy, because nachos are to be wholly enjoyed.
5. Take the beans off the heat and pour them over the centre of your assembled chips. Top this with a generous amount of freshly grated cheddar (pls no pre-bagged nonsense) and pop in the oven for about 10-15 minutes. Keep watching them, chips are fragile entities and nothing is more devastating than burnt nachos. Nothing.
6. Once the cheese is super melty, take them out of the oven, and top with your preferred choice of toppings. Now eat them all in one sitting. 

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