This week I have been really thinking about recipes to create using all the leftovers from Christmas lunch/dinner. I blame Jamie Oliver for all the procrastination – I have been watching him every night for inspiration and maybe just cause I think he is fabulous.
Without a doubt there will be leftover turkey and roast chicken and I will guarantee you that you won’t want to be eating it in sandwiches for the next week. So here is a great little recipe that you can change up and put whatever you have into a pan and bake with lots of cheese and guacamole.
I have also included the mexican spice blend recipe that I make for my tacos, enchiladas, burritos and nachos. It is so versatile.
Who Doesn’t Love Nachos?
400g can black beans, drained and rinsed
1 large onion, diced
1 capsicum, diced
1 tablespoon olive oil
1 packet of plain organic corn chips
1 cup grated colby or manchego cheese (mexican cheese – can get from your local deli)
1 clove of garlic, crushed
2 teaspoons mexican spice blend (recipe below)
2 cups leftover roast chicken or turkey meat, shredded
1 jar of your favourite salsa
1/4 cup sour cream
1 red chilli. deseeded and finely sliced
1 bunch of coriander, chopped finely
Juice of 1 lime
1 teaspoon of salt
TO MAKE THE GUACAMOLE
- Cut the avocados in half and scoop out the flesh into a bowl and mash roughly with a fork. Place in the chilli, coriander, lime juice and salt. Mix together and taste for seasoning.
MEXICAN SPICE BLEND – Makes around 250g
1/2 cup chilli powder
1/4 cup smoked paprika
1 tablespoon cumin
1 1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chipotle chilli powder
2 teaspoons dried oregano
1 teaspoon salt.
- Mix all together really well in a glass jar. This will keep for a few months
MAKING THE BEAN MIXTURE
Preheat your oven to 180C
Heat a medium frypan on a medium high heat and add in the olive oil. Add in the onions and cook for around 5-7 minutes until translucent. Place in the capsicum and cook together until they have both softened. Add in the garlic and black beans. Cook the beans until they start to crisp and split open slightly. Drizzle over your mexican spice mix and stir to combine.
Add in your cooked meat and stir to combine. Heat through and let all the flavours combine. Take off the heat.
You will need a square lasagne tray for this recipe. Spray the base with some cooking spray and place a layer of corn chips on the base. Sprinkle over a layer of the bean mixture, drizzle the taco salsa over then a layer of cheese. Repeat this process until all the bean mixture has been used. Sprinkle a final layer of cheese on the top and bake in the oven for around 20 minutes or until golden and bubbly.
Add the guacamole onto the top and some sour cream. Final flourish of coriander and extra chopped chilli if you like the heat.
Serve in your favourite bowls or just grab a fork and dive in.