Four bean chilli with mountain bread nachos
Serves 2
Ingredients
½ onion, finely diced
1 eggplant, most of the skin trimmed off and diced into 1cm cubes
½ clove garlic, minced
400g tin four bean mix, drained and rinsed well
1 tsp smoked paprika
½ tsp stock powder
1 tin crushed tomato
1 heaped tbsp tomato concentrate
2 Mountain bread wraps
Spray olive oil
½ avocado, mashed roughly
4 tbsp chunky bottled salsa
Optional: pickled jalepenos
Method
Preheat oven to 180 degrees C. Line a baking tray with baking paper.
Heat a non-stick frypan to medium heat. Spray with olive oil spray and add the onion and a pinch of salt and a good crack of pepper. Saute for a couple of minutes or until the onion begins to soften.
Add the eggplant cubes and continue to saute for another few minutes or until the eggplant is soft.
Add the garlic, beans, paprika and stock. Then add the tin of tomatoes and another half of that tin of water. Bring to the boil, then partially cover and bring to a simmer. Cook for 15 minutes or until the mixture is thick and most of the water has gone.
In the meantime, cut Mountain wraps in half longways, then into 2cm thick strips. Lay them on the baking tray and bake them for 5 minutes or so until golden. Take out of the oven and allow to sit for a couple of minutes to get crunchy.
Serve nachos beans between two small bowls, distribute the nachos chips around the edge and top with the mashed avocado and chunky salsa.
Source: 16:8 Intermittent Fasting By Jaime Rose Chambers