Healthy Taco Fries

Fri, 6 January 2017

If you're trying to stick to those New Year's Resolutions but still find yourself dreaming of that Friday night takeaway then fear not! Finn Ni Fhaolain joins us in the kitchen today to prove to us that healthy never needs to be boring with her fun fakeaway, Taco Fries! 

Ingredients:

500g lean organic mince

1/2 - 1 packet taco seasoning or - 1 tsp cayenne pepper, 2 tsp sweet paprika, 1/2 tsp oregano, 1/2 tsp chilli flakes, 1/2 tsp garlic powder

1-2 tbsp tomato puree

Olive oil for frying & roasting

1 red onion

1 tin red kidney beans

1/2 tin refried beans - optional, just to give a smoother texture

1 large carrot

4-5 large rooster potatoes or 2 sweet potatoes

6 tbsp free range mayo

1-2 tsp garlic powder

1 tsp oregano

1-2 cups grated cheese - I like mature white cheddar here

Instructions:

Preheat the oven to 200C.

Cut your potatoes into wedge shapes. I do this by cutting them in half lengthways and the laying the flat side down on the chopping board and cutting into it at an angle. Depending on the size of the potato getting 6-8 wedges per potato.

Put the wedges in a big bowl, pour over about a tablespoon of olive oil and sprinkle with salt and shake em all around. Feel free to do a little dance at the same time. I like to listen to the Desperado soundtrack when I'm cooking anything even vaguely, vaguely Mexican. Slide the wedges out on a tray and pop them in the oven. Reduce the heat on the oven to 180C. While those bad boys are cooking away its time to make the chilli!

Chop your onion up nice and fine. Wash and scrub your carrots and cut them up as teeny tiny as you can. We are just trying to sneak veggies and a bit of sweetness into the recipe, we don't want the carrot to be a big deal! Drain and rinse your red kidney beans and open your refried beans tin if you're using them.

Put a large non stick frying pan on a medium high heat. When it's nice and hot pour in about a tablespoon of olive oil. If you're one of those folks who has trepidations about using olive oil you can of course use a flavourless coconut oil instead.

Pop in your onions and carrots and sauté till they are soft. Take them out and put them to one side. Next add a little more oil and then the mince. Fry until it browns. If its one of those sneaky packets where they chucked a load of water in, I pour that off, no one wants soggy chips. Add the taco seasoning or your own mix and fry for 3-4 more minutes.

Add your tomato puree and beans, turn the heat way down low and let it simmer.

Check on your wedges and maybe given them a turn so they get golden all over.

Make up the garlic mayo in a little bowl by mixing the mayo, garlic powder and oregano together. You can of course use fresh crushed garlic, I just prefer the powder.

Take your wedges out of the oven and take the chilli off the heat.

To Serve

In a big bowl -go on, a BIG one - layer up with wedges, chilli, garlic mayo and grate some cheese on top.

If you want a little extra spice in your life I sometimes add Tabasco sauce, Franks hot sauce or pickled jalepanos