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Categories:
kumara olive oil cumin seeds coriander seeds onion garlic fresh chili pepper paprika tomatoes red green red kidney beans corn chips tasty cheese avocado sour cream fresh coriander
Viewed: 90 - Published at: 6 years agoIngredients
- 650 g kumara, chopped
- 2 tablespoons olive oil
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 medium onion, sliced
- 2 garlic cloves, crushed
- 1 small fresh chili pepper, chopped
- 1 teaspoon paprika
- 410 g tomatoes
- 1/2 medium red capsicum, chopped
- 1/2 medium green capsicum, chopped
- 310 g red kidney beans, rinse, drained
- 200 g corn chips
- 250 g grated tasty cheese
- 1 medium avocado, sliced
- 125 ml sour cream
- 2 tablespoons fresh coriander, chopped
Method
- Combine kumara, 1 tablespoon of the oil and seeds in baking dish, bake, uncovered, in moderate oven about 30 minutes or until tender.
- Heat the remaining oil in pan, add onion, garlic, chilli and paprika, cook until onion is soft. Add undrained crushed tomatoes and peppers, simmer, covered, 5 minutes; stir in beans.
- Divide corn chips between 4 ovenproof dishes. Top with bean mixture, then kumara, sprinkle with cheese.
- bake uncovered, in moderate ovent about 10 minutes or until hot. Serve with avocado, sour cream and coriander.
