¡Ay Caramba! Yesterday was the International Day of the Nacho, but somehow in my planning of the next few Get your Jelly On challenge posts I got confused and thought it was on the 24! Lucky I checked, this way I still get to post my healthy no-cook nacho dip recipe while it’s still Friday the 21st for some of you…
Healthy tacos and fish tortillas have been some of our favourite dinner options around here of late. Padded out with beans, legumes and lots of fresh veg they are delicious and so much fun to eat. Even the less liked veggies like “leaves” aka lettuce get polished off quickly. But I didn’t want to re-hash an old recipe for the purpose of showcasing it in the mould, so I came up with this vegan, nutritious and very deliciou dip!
Made up of a bean medley containing not one, not two, but seven different varieties of beans as well as chickpeas, corn kernels, capsicum, carrot, celery, onion and parsley the dip hardly needs anything else. But for extra flavour and goodness I like to drain the beans thoroughly and a dash of medium salsa, and some mashed avocado sprinkled over with a little lime juice which serves as quacamole. And I just adore adding a layer of fresh vine-ripened tomatoes mixed in with lemony cilantro (or coriander as we call it).
I’m not ashamed to say that I have this for lunch almost every other day. Mixed in with canned tuna or feta cheese, but to be honest there are so many gorgeous natural flavours and colours here, you can serve it straight up. Well, with a good helping of nachos, of course, which themselves are a real crowd pleaser and a perfect match to the cone-shaped, no-cook dip!
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Makes 2 cones (serves 2)
No-cook nachos for the International Day of the Nacho
In Australia, you can get a bean medley salad from most supermarkets’ fridge sections, but if you can’t find it, get some canned bean and corn mixes (those small 125g cans are great) and mix them in. Add about 1 tbsp each of finely diced capsicum, celery stalk, carrot and parsley.
For the bean medley layer:
- 300g bean medley salad (see note above but aim for red kidney, white kidney, edamame, butter, borlotti, black eyed beans + chickpeas and corn)
- 2 tbsp medium salsa
For the tomato layer:
- 2 small vine-ripened tomatoes
- 1 sprig coriander (cilantro)
For the avocado layer:
- 1 avocado
- 1 tsp lime juice
- corn chips
- (crumbed feta or canned tuna)
To prepare the bean medley layer: drain the bean medley off all the starchy water. Mix the bean medley salad in with the salsa and set aside.
To prepare the tomato layer: wash the tomatoes and chop into 1cm chunks. Chop coriander finely and mix in with the tomatoes. Set aside.
To prepare the avocado layer: cut avocado in half, remove seed and scoop out into a bowl. Drizzle over with lime juice and mash with a fork until mostly smooth but still a little rustic.
To assemble: Divide the bean mixture between 2 moulds and compress down gently. Divide the tomato layer between the two moulds and top with the mashed avocado, making sure it is pressed in and flat.
To serve: turn out the dip onto a plate and surround with cornchips.
Note: if using tuna or feta, just mix them into the bean medley.