- 1 tsp cayenne pepper
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 tsp ground cinnamon
- 1 tsp coriander
- 1 tsp paprika
- olive oil
- 1 onion
- 2 mixed-colour peppers
- 2 cloves of garlic
- 2 pinches of fresh coriander
- 1 fresh chilli
- 200ml water
- 2 x 400 g tins of beans, such as kidney, chickpea, pinto
- 2 x 400 g tins of quality plum tomatoes
- 1 Tbsp tomato puree
- 1 butternut squash
- 2 courgettes
- Wholemeal wrap
- 1 Tbsp of oil and teaspoon of paprika
1. Chop the butternut squash into cubes and then boil until tender.
2. Whilst the squash is in the pan, peel and roughly chop the onion. Deseed and roughly chop the peppers, then peel and finely slice the garlic, before deseeding and chopping the chilli into little pieces
3. In a large pan, put 1 tablespoon of oil on a medium/high heat. Throw in the onions, peppers and courgettes and cook for 5 minutes.
4. Add garlic, chilli and herbs and then cook for a further 5 – 10 minutes, stirring occasionally until the onions are starting to caramelise.
5. Add the butternut squash, the beans and tip in the tomatoes, breaking them up with the back of a spoon. Add some tomato puree and then stir well. We added 200ml of water to loosen it so you might want to do the same!
6. Bring to the boil, then reduce the heat to medium-low and leave to simmer away for 25 to 30 minutes, or until thickened and reduced.
7. Once the chilli is cooking away, cut wholemeal wraps into nacho sized pieces coat with olive oil and paprika. Whack them under the grill until crisp, this usually takes 10-15 minutes.
8. Cook your rice, whether that’s in a microwave or in a pan and use to serve.
9. Garnish with fresh herbs, your tasty homemade nachos and serve!