Donna Hay's nacho bowls - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Donna Hay’ s nacho bowls By You Magazine - June 10, 2018 The novelty of being able to eat the whole thing is one that makes Donna Hay’ s nacho bowls a firm family favourite. William Meppem and Chris Court SERVES 4 6 x 20cm wholemeal flour tortillas extra virgin olive oil, for brushing 90g grated cheddar 1 avocado, peeled and chopped FOR THE NACHO FILLING 1 tbsp extra virgin olive oil 1 onion, peeled and finely chopped 80g finely grated courgette (about 1 courgette) 140g grated pumpkin or carrot 1 tsp ground cumin 1 tsp ground coriander ½ tsp smoked paprika 1 x 400g can chopped tomatoes 180ml tomato passata 1 x 400g can black beans or red kidney beans, rinsed and drained 1-2 tsp maple syrup sea salt and cracked black pepper, to taste 1. Preheat oven to 180C/gas 4. 2. Arrange 4 tall ramekins or ovenproof mugs upside down on a baking tray. Using a pastry brush, brush 4 of the tortillas with oil and place them, oil-side down, over the ramekins. Set aside. 3. Line a baking tray with nonstick baking paper. Brush the remaining 2 tortillas with oil and place them flat, with the oil-side up, on the prepared tray. 4 Bake all of the tortillas for 8 minutes or until they’re nice and brown. Wearing oven gloves, carefully remove the trays from the oven and allow to cool (the tortillas will turn crispy as they cool). 5 To make the nacho filling, place the oil in a large nonstick frying pan over medium heat. Add the onion, courgette and pumpkin or carrot and cook, stirring with a wooden spoon, for 8 minutes or until the onion is brown and soft. 6. Add the cumin, coriander and paprika and cook, stirring, for 2 minutes (you’ll begin to smell the fragrant spices). 7 Add the tomatoes, passata and beans and cook, stirring, for another 5-6 minutes or until thick. Add the maple syrup, salt and pepper and stir to combine. 8. Take the tortillas from the ramekins and flip them over to make nacho bowls. Spoon the nacho filling into the bowls and top with the cheese and avocado (plus a squeeze of lime, if you like). Break off pieces of your bowl and scoop up the filling. Slice or break the flat tortillas into extra crispy dipping chips. SAVE 25 PER CENT ON DONNA’S NEW BOOK Basics to Brilliance Kids by Donna Hay is published by Fourth Estate, price £20. To order a copy for £15 until 1 July, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved