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POTATO NACHOS

Servings: 3 people

Ingredients

  • 1 kg potatoes
  • 1 tablespoon oil
  • 125 grams cheddar cheese, grated
  • Salt, to serve

Chipotle beans:

  • 3/4 cup dried kidney beans
  • 2 medium onions, finely chopped
  • 7 garlic cloves, finely chopped
  • 1/4 cup ketchup
  • 2 chipotle chillies in adobo, finely chopped (add some of the juice too)*
  • 2 tablespoons coriander powder
  • 1/2 tablespoon cumin powder
  • 1/2 tablespoon dried oregano
  • 2 tablespoons oil
  • Salt, to serve

Guacamole:

  • 1 avocado
  • 1 small tomato, finely chopped
  • 1/2 small onion, finely chopped
  • 1/2 green chilli, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons coriander leaves, finely chopped
  • Lemon juice, to taste
  • Salt, to taste

Salsa:

  • 2 large tomatoes, finely chopped
  • 1 large onion, finely chopped
  • 1/4 cup coriander leaves, finely chopped
  • Salt, to taste

Instructions

  • Preheat the oven to 180 C. Scrub the potatoes and keep the skins on. Cut into thin rounds and place without overlaps on a large baking tray.
  • Spray with oil and season with salt. Bake for around 45 mins, or until they are lightly browned and crispy around the edges.
  • Soak the dried kidney beans in water for 8-10 hours. Pressure cook the beans in fresh water until they're completely tender. Set aside along with the cooking water.
  • Make the chipotle beans: Heat oil in a large pan and sauté onions and garlic until nicely browned.
  • Add the beans along with 1 cup of the cooking water. Also add in the ketchup and spices: coriander powder, cumin powder, oregano, and salt.
  • Cook covered over a low flame for 10 mins stirring occasionally. Mash the beans lightly using a masher to make it saucy. If it starts to dry out, add more water; if it's too wet, cook uncovered to get the right consistency. Taste and adjust seasoning.
  • Make the salsa by combining all the ingredients together. Taste and adjust seasoning.
  • Make the guacamole: mash the avocado and add the other ingredients to it. Taste and adjust seasoning.
  • Assembly: once the potatoes are out of the oven, let them cool slightly.
  • Load your toppings just before serving: first add the beans evenly over the potatoes, and then top with the grated cheese.
  • Bake in the oven for 5-10 mins until the cheese melts through.
  • Add the salsa over the top and dollop over the guacamole. Serve immediately.

Notes

1 cup dried kidney beans = 3 cups cooked. Use canned beans accordingly.
If you can't find Chipotles in adobo, use enough chilli powder for heat. This won't give you the same flavour, but will still be good.