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Summer Chilli Nacho Bowls Recipe by Donna Hay

This chilli nacho bowl recipe is the perfect way to keep the kids busy and having fun in the kitchen this summer, with delicious results!

Ingredients:

– 6 x 20cm wholemeal flour tortillas
– Extra virgin olive oil, for brushing
– 3/4 cup (90g) grated cheddar
– 1 avocado, peeled and chopped

Nacho filling
– 1 tbsp extra-virgin olive oil
– 1 onion, peeled and finely chopped
– 1/2 cup (80g) finely grated courgette
– 1 cup (140g) grated pumpkin or carrot
– 1 tsp ground cumin (a very nice spice)
– 1 tsp ground coriander (this one too!)
– 1/2 tsp smoked paprika
– 1 x 400g can chopped tomatoes
– 3/4 cup (180ml) tomato puree (passata)
– 1 x 400g can black beans or red kidney beans, rinsed and drained
– 1–2 tsp maple syrup
– Sea salt and cracked black pepper, to taste

Method:

1. Preheat oven to 180°C (350°F).
2. Arrange 4 tall ramekins or ovenproof mugs upside- down on a baking tray. Using a pastry brush, brush 4 of the tortillas with oil and place them, oil-side down, over the ramekins. Set aside.
3. Line a baking tray with non-stick baking paper. Brush the remaining 2 tortillas with oil and place them flat, with the oil-side up, on the prepared tray.
4. Bake all of the tortillas for 8 minutes or until they’re nice and brown. Wearing oven gloves, carefully remove the trays from the oven and allow to cool (the tortillas will turn crispy as they cool).
5. To make the nacho filling, place the oil in a large non-stick frying pan over medium heat. Add the onion, zucchini and pumpkin and cook, stirring with a wooden spoon, for 8 minutes or until the onion is brown and super soft.
6. Add the cumin, coriander and paprika and cook, stirring, for 2 minutes (you’ll begin to smell the fragrant spices in the air).
7. Add the tomatoes, puree and beans and cook, stirring, for another 5–6 minutes or until thick. Add the maple, salt and pepper and stir to combine.
8. Take the tortillas from the ramekins and flip them over to make nacho bowls. Spoon the nacho filling into the bowls and top with the cheese and avocado (plus a squeeze of lime, if you like). 8. Break pieces of your bowl and scoop up the filling. Snap the flat tortillas into extra crispy dipping chips.

RECIPE FROM DONNA HAY’S BASICS TO BRILLIANCE KIDS COOKBOOK

Australia’s best-selling cookbook author, Donna Hay, wants to take you from basics to brilliance when cooking with your kids.

Australia’s Number 1 Bestselling cookbook author returns with a major TV-tie in cookbook for the modern family who love to eat, cook, celebrate and have fun together. Basics to Brilliance Kids is the latest gorgeous new book from Australia’s bestselling cookbook author, Donna Hay, to accompany her new TV series of the same name which will show on Foxtel in October 2017.

As a mum, Donna knows that there is nothing more enjoyable than introducing your children to the wonders of taste, food and flavours. Her new book highlights the importance of mastering the basics, celebrates fresh, healthy food, and the joy of cooking, eating and sharing delicious food with the people we love. Featuring over 120 fantastic, fun-filled, simple, family-friendly recipes, Basics to Brilliance Kids gives you and your kids endless ideas for birthday parties, picnics, school fairs and bake sales, family and celebration dinners, brilliant breakfasts, beach days, backyard movie nights and sleepovers.

Donna Hay Donna Hay

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