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Composition - Vegetarian Nacho Guacamole & Baked Potato Chips 💟😄👪🌶🤗:

1. Prepare 1/2 cup Rice Bran oil for stir-fry
2. Need 2 tbs Extra Virgin Olive oil
3. Make ready 1 of and 1/2 big Red onion, finely diced
4. Require 2 of garlic cloves, minced
5. Provide 1 - green capsicum & 1 red capsicum, diced
6. Give 1/2 tsp ground cumin
7. Need 1 tsp of Chipotle Chili (Smoky Southwestern) seasoning flakes powder
8. Give of Crushed black pepper
9. Get 2 cans for Chili Red Beans, drained
10. Take 1 can - whole peeled Tomato
11. Give 1 tsp of dried oregano
12. Make ready 2 tps + 1 tsp soft brown sugar
13. Take 4 cups of Corn Chips of Cheese flavour (or whatever flavour)
14. Provide 2 cups for grated Cheddar cheese
15. You need 1 - pot Sour Cream Cheese
16. Take for POTATO WEDGES:
17. You need 6 of pink Potatoes,skin on cut into large wedges
18. Need 1 very large rectangular Pyrex Ovenproof dish, put 3 tbs oil:
19. You need - Coat with the potatoes wedges with oil,then to coat with mixture
20. Get - sea salt,garlic powder,onion powder, paprika,thyme. Bake in oven
21. Need of SALSA GUACAMOLE:
22. Make ready 2-3 - Avocados, crushed the flesh with fork
23. Get 2 of large firm Tomatoes from my garden, deseeded & diced
24. Require 1 of red onion, diced
25. Get 2 tbs - fresh Cilantro, chopped
26. Give finely with the stalk included (substitute with fresh Parsley)
27. Take 2 tbs of lemon juice &zest, or 2 kaffir lime juice
28. Make ready Pinch salt
29. Need 1/4 cup of pickled Jalapenos, minced or
30. Provide 1/2 tbs Sriracha hot chili sauce (sold in the Asian store)
31. Prepare 1/2 cup of Sour Cream

Vegetarian Nacho Guacamole & Baked Potato Chips 💟😄👪🌶🤗 instructions:

1. Preheat oven to 200 degrees Celcius. Put the baking dish with the Potatoes Wedges in the lower rack and bake for 20' or so.Turn half way. When the potatoes are cooked has golden brown. Take the dish out. Cover with foil and set aside. In a large non stick wok put Rice Bran oil, sauteed half of the red onion, garlic then add the capsicum and a little of olive oil and stir fry for 2 minutes until softened.
2. Stir fry in the Tomatoes tin breaking the tomatoes up with the wooden of spoon. Add 1 Red onion, ground coriander and cumin, cayenne pepper, salt, crushed black pepper, 2 tsp sugar, oregano, the 2 cans Red Beans and mix them all together with the wooden spoon. Lower the stove's temp and slow cook for 10 minutes or until thickened slightly.
3. On a lined baking tray spread the Corn chips and bake for 10 minutes or until lightly golden & crisp, dont forget to keep on watching or they burn quickly. Remove.
4. In a medium glass bowl make the Salsa Guacamole by lightly stirring together the remaining 1/2 red onion, avocados pulp, fresh tomatoes, red capsicum, coriander leaves or parsley,1 tsp sugar, lemon, lime &lemon juice, lemon zest, salt, minced Jalapeno pepper or 1 tbs Scriracha Hot Chili Sauce and mix all together. Season to taste.
5. To serve: on a big individual plate spread the Corn chips first, put the Red bean mixture over top, then pour over a big spoonful of the salsa Guacamole and 1 tbs Cream cheese.
6. To serve also with the homemade baked Potato wedges. 🤗 Cheers, a happy faces have already shown to my kid who are waiting, sitting around the table 😍❣

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