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This recipe is created for Tefal by nutritionist Rosie Mansfield in partnership with #GoodChefBadChef.
Snacking shouldn't always be a bad thing. Not with this hearty vegetarian Tex-Mex dip anyway! So quick and easy to put together using your pantry staples like tinned kidney beans and tomatoes, you'll be snacking away in no time sans the guilt.
1. Add onions to a pan with extra virgin olive oil and sweat down until soft and translucent. Add garlic, cumin, chilli flakes, beans, salt and pepper. Add tomatoes 1 tablespoon at a time, as you don’t want the dip to have too much liquid.
2. Cook for 5-10 minutes, stirring occasionally. Once the beans have warmed through and slightly softened, mash the ingredients until combined. Smooth the mixture and top with cheese and grill until it’s melted.
3. Garnish with coriander and serve with tortilla chips.