Ingredients
4 med Potatoes
3 tbsp Rice bran oil
500g Chicken mince
1 can Black beans
1 can Tomatoes chopped in puree
1 clove Garlic
1 med Brown onion
1 tsp Ground paprika
2 tsp Ground cumin
1 & 3/4 tsp Dried oregano
1/4 tsp Ground coriander
30g Tomato paste
100g Cherry tomatoes
5g Fresh chilli
1 handful Fresh coriander
3/4 Tbsp Lemon juice
1 sml Avocado
1/2 med Red onion
50g Sour cream (lite)
3/4 cup Edam cheese
Methods
For the fries:
Preheat the oven to 200ºC.
Slice the potato into fries.
Place the fries into a saucepan, and cover with cold water. Bring the water to a boil. Continue to boil until a knife is inserted easily.
Place 2/3 of the oil, salt and pepper into a baking tray. Coat the fries in the seasoned oil.
Bake for 20 minutes or until golden and crisp, turn over half way.
For the mince:
Finely dice the garlic and onion.
Bring a medium frying pan to medium heat. Pour in the oil.
Sautee the garlic and onion.
Add the spices, plant mince and cook until fragrant.
Pour in the canned tomatoes, tomato paste and a dash of water.
Bring to a simmer for 5-10 minutes or until the mix has reduced slightly.
Meanwhile, prepare the salsa. Slice the cherry tomatoes in half, and finely dice the red onion. Combine the cherry tomatoes in a bowl with the fresh chilli, 1/2 the coriander, 1/2 the lemon juice and 1/2 the red onion. Season with salt and pepper.
To prepare the guacamole, mash up the avocado. Combine with the remaining coriander, lemon juice and red onion. Season with salt and pepper.
To assemble, place the bean mixture on top of the fries, and top with grated cheese, salsa, guacamole and sour cream.
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