120 g milk
100 grams of corn flour
1 tsp. vegetable oil
1 tsp. dried ground paprika
0.5 tsp. sugar
0.5 tsp. salt
0.5 tsp. curry
0.25 tsp. red pepper
100 g canned red beans
1 tomato or 3-4 sweet cherry tomatoes
1 green chili pepper
1 red chili pepper
3 Tbsp. grated cheese
1 tbsp. vegetable oil
2 tsp. lemon juice
pinch of sea salt
freshly ground black pepper
Step by step recipe
In a bowl, mix the two flours, salt, sugar, paprika, red pepper and curry. Add the vegetable oil. Heat the milk and knead the dough in batches.
Dust a work surface with flour and divide the dough into 3 portions, and roll out each portion into a thin sheet.
Cut the sheets into squares, and each one in half to make triangles.
Preheat the oven to 200 °C. Place the triangles on a parchment-lined baking sheet and bake for approx 5-8 minutes.
Without turning off the oven, remove the tray. Place the beans on the nachos, sprinkle with 2 tbsp grated cheese and bake for 20 minutes.
Peel and slice the avocado. Cut the chili peppers into rings. Dice tomatoes and lime wedges.
Heat a frying pan with vegetable oil and make scrambled eggs.
Place nachos and beans on a plate, arrange tomatoes or cherry tomatoes, chili and avocado on top and drizzle with lemon juice. Place scrambled eggs in the center and season with pepper. Garnish with lime wedges and cilantro, sprinkle with the remaining cheese and sea salt and serve at once.