400gm can red kidney beans, rinsed and drained, or brown lentils
400gm can tomato puree
2 t cumin powder
1 T lime juice, or lemon juice
2 T Worcestershire sauce (GF if required)
4 large spinach leaves, finely sliced
1 large courgette, finely grated
1 large carrot, finely grated
½ t salt and a good grind of pepper
large bag unsalted corn chips
grated cheese, (omit if DF)
1 avocado (or could use a fresh mango), cut into chunks, optional
½ red pepper, cut into small pieces
½ yellow pepper, cut into small pieces
1 T lime juice
rind of ½ lime
fresh coriander, finely chopped
fresh coriander leaves
1 chilli, finely chopped, optional
Heat the oil in a wok or frying pan over a medium heat. Add the onion & garlic & cook for 3-4 minutes. Add the beef mince and brown for 2-3 minutes. Add the red kidney beans or brown lentils and cook for a further few minutes until the mince is cooked through.
Add the tomato puree, cumin powder, lime (or lemon) juice, Worcestershire sauce, grated courgette, carrot and spinach and cook for a further 5 minutes. Season with salt and pepper.
While this is cooking, combine all the salsa ingredients together in a bowl if making.
To serve, put a layer of nacho chips on a plate, then pour some mince mixture over the top. Sprinkle with grated cheese (if using) and place under the grill for a couple of minutes until the cheese is melted and brown.
Serve immediately with a dollop of salsa on the top, with fresh coriander and chilli if desired.