Not sure about your purchase? No worries! Enjoy a 45day extended return window.
Quick, simple and packed with smoky flavour thanks to the tomato and chipotle sauce. Try adapting this recipe, adding your favourite toppings such as chicken, beef, or bean chilli.
Assemble the Food Processor bowl and fit the Citrus Juicer.
Juice the lime halves – speed 1.
Transfer the juice into a small bowl and set aside.
Remove the attachment and set aside.
Heat a large frying pan – high heat.
Add garlic, chilli and red onion into the pan.
Cook, turning occasionally, until blackened and charred for 7 minutes, high heat.
Transfer the charred vegetables into a medium bowl.
Cover with a plastic wrap and set aside for 10 minutes.
Add the plum tomatoes into the hot pan.
Cook, turning halfway, until charred for 10 minutes.
Let cool for 10 minutes.
Assemble the Blender attachment.
Add the charred tomatoes, salt, lime juice, chipotle paste, coriander and water into the blender goblet.
Peel the charred garlic and chilli, then roughly chop and add into the attachment.
Pulse until liquid but not completely smooth.
Preheat an oven to 220°C.
Spread the tortilla chips in an even layer on the baking dish.
Top with black beans, 200 ml of the charred tomato and chipotle sauce and then cheese.
Bake for 10 minutes, 220°C.
Remove from the oven and top with jalapeños, sour cream, guacamole, coriander and sweetcorn.
Serve
Quick, simple and packed with smoky flavour thanks to the tomato and chipotle sauce. Try adapting this recipe, adding your favourite toppings such as chicken, beef, or bean chilli.
Assemble the Food Processor bowl and fit the Citrus Juicer.
Juice the lime halves – speed 1.
Transfer the juice into a small bowl and set aside.
Remove the attachment and set aside.
Heat a large frying pan – high heat.
Add garlic, chilli and red onion into the pan.
Cook, turning occasionally, until blackened and charred for 7 minutes, high heat.
Transfer the charred vegetables into a medium bowl.
Cover with a plastic wrap and set aside for 10 minutes.
Add the plum tomatoes into the hot pan.
Cook, turning halfway, until charred for 10 minutes.
Let cool for 10 minutes.
Assemble the Blender attachment.
Add the charred tomatoes, salt, lime juice, chipotle paste, coriander and water into the blender goblet.
Peel the charred garlic and chilli, then roughly chop and add into the attachment.
Pulse until liquid but not completely smooth.
Preheat an oven to 220°C.
Spread the tortilla chips in an even layer on the baking dish.
Top with black beans, 200 ml of the charred tomato and chipotle sauce and then cheese.
Bake for 10 minutes, 220°C.
Remove from the oven and top with jalapeños, sour cream, guacamole, coriander and sweetcorn.
Serve