Ingredients
3 Tbsp. Olive oil
1 Leek, halved, washed, thinly sliced
2 Brown onions, diced
2 Garlic cloves, crushed
1 tsp. Smoked paprika
3 tsp. Ground cumin
1 tsp. Dried chilli flakes
600g Potatoes, skin left on, 1cm x 1cm diced
1 tsp. Dried oregano
HEINZ® Baked Beans
HEINZ® Tomato Soup
HEINZ® Tomato Sauce
Golden Circle® Corn Kernels
200mL Avocado, mashed
200g Corn chips, broken
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
Made with
Method
Heat oil in a medium sized saucepan on medium-high heat. Sauté leek, onions and garlic, for 5 minutes or until onions are soft.
Add paprika, cumin and chilli flakes and cook for 2 minutes.
Add potato, oregano, beans and soup, bring to the boil, lower heat and simmer for 30 minutes or until potatoes are tender.
Add tomato sauce, corn and avocado then stir and cook for 5 minutes.
Serve with broken corn chips in each bowl topped with soup, and garnish with more avocado and some chopped coriander.
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1
3 Tbsp. Olive oil
2
1 Leek, halved, washed, thinly sliced
3
2 Brown onions, diced
4
2 Garlic cloves, crushed
5
1 tsp. Smoked paprika
6
3 tsp. Ground cumin
7
1 tsp. Dried chilli flakes
8
600g Potatoes, skin left on, 1cm x 1cm diced
9
1 tsp. Dried oregano
10
440g HEINZ® Baked Beans, drained, rinsed
11
1.5L HEINZ® Tomato Soup
12
200mL HEINZ® Tomato Sauce
13
420g Golden Circle® Corn Kernels
14
200mL Avocado, mashed
15
200g Corn chips, broken
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