BBQ Cheeseburger Nachos with Hidden Veg and Wholemeal Tortilla ‘Chips’ with Pico de Gallo and Mockamole
- 6 tbsp tortillas
- 1 tbsp olive oil
- 1 cup cup mince mixture
- 1 tbsp BBQ sauce
- 1 tbsp American mustard
- 1 cup grated cheddar oe edam cheese
- 1 cup edamame beans
- 1/2 cup sour cream or greek yoghurt
- 1/4 cup coriander leaves (or to taste)
- 1/2 onion, diced
- 1/2 small red chilli
- 1 tbsp tbsp lime juice
- Plenty of salt and pepper
For Pico de Gallo:
- 2 large tomatoes
- Handful cilantro leaves, roughly chopped
- 1/4 onion, finely diced
- 1/2 chilli pepper, finely chopped
- Sea salt
- Sour cream, to serve
- To make mockamole: bring a small sauce of water to the boil, add edamame and cook 10-12 minutes until soft. Rinse with cold water and add to a blender with remaining ingredients. Pulse until chunky. Season.**
- To make pico de gallo: dice tomatoes to 1-2cm dice, mix with onion, chilli, cilantro and sea salt. Add a squeeze lime or lemon juice and taste. If it needs more seasoning, add it now. Leave to sit 20-30 minutes in fridge before serving.
- Preheat oven to 175C and line two baking trays. Slice the tortillas in half then half again. Slice each quarter in half again so you get 8 triangles from each wrap. Place them in a single layer over the baking trays.
- Once tortillas are done, add them to a large tray/oven dish (I actually used a paella pan).
- Bring a frypan to a medium heat and add mince mixture. Heat through, then add the tomato sauce and mustard and mix.
- Top the tortilla chips with the mince mixture and sprinkle with cheese.
- Bake 10-12 minutes until cheese has melted. Remove from oven and dollop on the mockamole, pico de gallo and sour cream.
- Serve family style!