I always thought that chimichangas involved a lot of ingredients, but after researching them for the website I realised that they’re really only made up of a tortilla that’s stuffed with rice, cheese, meat or vegetables and then folded and fried until it is crispy. With this in mind, you could make chimichangas with any filling combination you fancy, such as slices of roast chicken, shredded pork or beef, or even fish.
I’ve been going through a Mexican food phase at the moment, not just because it’s very tasty, but also because it’s a type of cuisine that’s really easy to adapt to make it low FODMAP. Beans and legumes generally get a bad rap in the FODMAP world because they’re high in Oligos-GOS and fructans and can cause digestive issues for a lot of people, but many forms of beans are actually low FODMAP as long as you stick to the recommended serving size. That’s why these Mexican bean burritos are actually low FODMAP.
On Saturday night I couldn’t be bothered cooking anything particularly time consuming, so I decided that a plateful of corn nachos covered in a rich beef chilli would do nicely for dinner. These nachos only took half an hour to make, but they resulted in a very satisfying and chilled out TV dinner.
I’ve been following the low FODMAP diet and a couple of things that they strongly advise you to stay away from is onion and garlic because they’re renowned for irritating IBS. To begin with I found this very restrictive because onion and garlic are the base ingredients for so many dishes, but as time has went on I’m discovering that really, you don’t notice when they’re omitted from recipes.
When I decided to make these beef nachos I found myself pausing before starting to cook them and asking myself whether they’d be any good without the usual addition of sliced onion and minced garlic, but upon tasting the beef chilli I can happily confirm that they weren’t missed at all.
I served the beef chilli on top of a bed of crispy corn tortilla chips. I used Morrison’s Savers lightly salted corn tortillas which, along with being very tasty, have the added benefits of being both gluten-free and cost only 46p a bag! I only wish I could have added a healthy dollop of guacamole to my nachos, but that’ll need to wait until I’ve finished my two month FODMAP elimination phase. For now the jalapeños and dairy-free cheese did very nicely.
This simple, but tasty recipe for beef chilli nachos makes a generous plateful of crunchy salted tortilla chips that are covered in a rich, hearty and satisfying beef chilli. It’s a perfect meal for those evenings that require you to cook something that’s low fuss, but delicious.
450g beef mince (or vegan mince)
200g red bell pepper (diced)
1 tbsp smoked paprika
1 tsp cumin
1 tsp dried oregano
360g of tinned chopped tomatoes
Salt and pepper
2 bags of plain gluten-free corn tortilla chips
Possible toppings: jalapeños/guacamole/fresh chilli/fresh coriander/grated cheddar cheese etc.
Cook your beef mince in a pan (I dry fried mine, but you could add a little oil if you wanted) and once it’s cooked add the red peppers, herbs, spices and tin of chopped tomatoes.
Cook for ten minutes and then taste for seasoning. Add salt and pepper as you see fit, but remember that your tortillas chips are salted, so you might not need as much salt as you think.
Put the tortilla chips on each plate and top with a generous helping of beef chilli.
Add any additional toppings and serve.
For a while now I’ve been hearing about people making their own low-fat and low-salt versions of tortilla chips by cutting tortillas into little triangles and baking them in the oven until they’re crisp and golden. I was making a vegan chilli con carne the other night and because I wasn’t in the mood to serve it with boring old white rice, I decided to make the baked tortilla chips to go with it.
It worked really well, with the corn tortillas making a small mountain of crisp, biscuity baked tortilla chips I could use to scoop up the chilli con carne. The baked tortilla chips were also very good with the salsa and guacamole dips I served alongside the chilli con carne.
I don’t like to keep bags of tortilla chips in the house because they’re not the healthiest of snack and let’s be honest, sometimes once you start munching them it’s hard to stop, so it’s great knowing that should the need arise and I fancy making something that would go well with some tortilla chips I can bake some within 15 mins.
This vegan chilli con carne with baked tortilla chips takes hardly any effort to make, but is very rewarding in the taste department and is fantastic as leftovers the next day because the flavours of the spices have a chance to marry overnight in the fridge. Although you’d normally use kidney beans in a chilli con carne, they’re a high FODMAP food, so I’ve used the much lower FODMAP option of butter beans instead and they’re just as lovely. As you can see in the photo below, I served the chilli con carne and baked tortilla chips with ‘the works’ (hot salsa, jalapeños, guacamole, cucumber and grated dairy-free cheese). I’ll definitely make this again sometime because it’s a great recipe to have on standby for a quick dinner.
12 corn tortillas (or gluten-free tortillas)
1 tbsp coconut oil
1 tsp asafoetida powder
300g chopped bell peppers (green and red)
1 tsp ground cumin
1 tsp ground coriander
1 tbsp ground smoked paprika
200g of butter beans (drained and well rinsed)
250g vegan mince
400g (1 tin) of chopped tomatoes
Place a large saucepan over a medium heat and put the tbsp of coconut oil in it. Once it’s hot add the spices and chopped peppers and cook for 5 mins.
Add the vegan mince, butter beans and chopped tomatoes and cook for 10 mins.
Taste the chilli con carne and add salt if required.
Preheat the oven to 180C/160C Fan/350F/Gas mark 4.
Using a pizza cutter, cut your tortillas into little tortilla-sized triangles, place on a baking tray and bake them in the oven until they’re golden brown and crisp. (I turned my baked tortillas over halfway through so that I could make sure they were really crisp.)
Serve the chilli con carne with the baked tortilla chips, guacamole, salsa, jalepenos, grated cheese and salad.