piątek, 27 marca 2015

Taco bean chips.

When you will try my taco chips, you will never want to eat 'meaty' version again. Fact. I've tested that on many meat eaters and feedback was 100% the same. They thought, they're eating meat actually! They loved it! I like it too - it's completely vegan and just simply delicious. Try it yourself!

1 can of red kidney beans
1 large red onion
2 medium yellow peppers
1 garlic clove
3 tbsp of ground cumin
1 tsp of ground chilli
1 can of chopped tomatoes
olive oil and salt

1kg baby rooster potatoes

Heat up a pan with some olive oil. Chop your onions and peppers finely and fry them on medium heat for about 3 minutes. Add drained beans, grated garlic, chopped tomatoes and spices. Give it a good stir and leave it to simmer for another 5 minutes.
In the meantime cut off nice chips from your poatatoes. There is no need to peel them. Throw them on a baking tray, drizzle with olive oil, mix well all together and bake in 200 degrees (fan oven - 180 degrees) for about 25 minutes (bigger chips takes longer to bake). When they are golden brown and crispy, take them out, move on a plate and put some hot taco bean sauce on the top. Then enjoy the taste :)

Taco bean sauce is suitable to home freezing, and when defrosted - as delicious, as fresh.

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