Ingredients
| 1 small | Onion |
| 1 handful | Coriander stalks, chopped |
| 3 cloves | Garlic, crushed with 1 tsp salt |
| 1 tsp | Ground cumin |
| 1 tsp | Dry mixed herbs |
| 2 Tbsp | Olive oil |
| 1 can | Cannellini beans, drained (Main) |
| 1 | Kumara, cooked |
| 1 cup | Chicken stock |
| 1 | Lemon, zest and juice |
| 1 packet | Corn chips, or see Note below to make your own (Main) |
| 1 handful | Grated cheese, a generous one (Main) |
| 1 bowl | Pico de gallo, chopped onion, tomato, coriander and fresh green chilli, to serve (Main) |
| 1 | Lime, cut into quarters, to serve |
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Directions
- Make a refried bean mix by gently cooking onion, handful chopped coriander stems, garlic crushed with salt, ground cumin, mixed dried herbs (or use a fresh herb bundle) in olive oil until soft. Add drained cannellini beans, cooked kumara and 1 cup chicken stock and cook until thick, mushing it all up as you go. Add the lemon zest and juice, a grind of black pepper and thin with more stock if necessary. (Or use a can of refried beans, heated and thinned out with a little stock.)
To make corn chips at home:Cut corn tortillas or flat breads into triangles (you can also use flour tortillas), toss with a little olive oil, sea salt flakes and ground black pepper and bake in a hot oven until just coloured.
