Chilli bean & guacamole topped chips
Make this easy bean chilli and chips for a Friday night dinner after a long week. Soured cream would be a great addition, if you have any
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Prep:15 mins
Cook:30 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 400
-
fat 18g
-
saturates 6g
-
carbs 42g
-
sugars 0g
-
fibre 10g
-
protein 12g
-
salt 1.5g
Ingredients
- 450g frozen oven chips
- 1 tbsp plus 1 tsp Cajun-style spice mix
- 400g can baked beans
- 1 garlic clove , grated
- 60g cheddar , grated
- 1 red onion , finely sliced
- ½ lime , juiced
- ½ tsp caster sugar
- 1 avocado , peeled, stoned, halved and chopped
- 1 lime , zested and juiced
- ½ tsp chilli flakes , plus extra to serve (optional)
- 5g coriander , finely chopped, plus a few leaves to serve
Method
Heat the air fryer to 180C. Cook the chips following pack instructions, then toss with 1 tbsp of the Cajun-style spice and a good pinch of salt. Set aside.
Make the pickled onions by scrunching the red onion with the lime juice and sugar in a small non-metallic bowl. Season with a little pinch of salt and set aside in the fridge to lightly pickle.
Put all the ingredients for the guacamole in a medium bowl. Smash lightly with a fork and season. Set aside. Tip the baked beans into a small saucepan with 1 tsp Cajun-style spice, the garlic and some black pepper. Heat for 3-4 mins, stirring often until hot.
Line the air fryer with foil, so it goes high up the sides (this will make it easier to remove the chips later). Scatter the chips on the foil, then top with the beans and cheese. Cook for 3-4 mins until the cheese is melted and golden. Carefully remove from the air fryer onto a large serving plate.
Spoon over some guacamole and serve more on the side, along with the pickled onions. Scatter with more coriander and chilli flakes, if you like.
