4 differently-coloured Sweet Palermos
100g veggie mince
2 tbsp Texmex spices
100g kidney beans
1/2 red onion
1 clove of garlic
Juice of 1 lime
20 g coriander
1/4 tsp dried chili flakes
75g sour cream
100g differently-coloured cherry tomatoes, cut into quarters.
30 g strong cheese, grated
1. Cut the Sweet Palermos or Tatayoyos in half and remove the seeds but leave the green parts intact.
2. Heat a dash of oil in a pan and then fry the veggie mince together with the Texmex spices. Reduce the heat and leave to cook until the mince is crispy and tasty. Add the kidney beans and cook for a further 2 minutes.
3. In the meantime, make the guacamole. Put the avocado, red onion, garlic, lime juice, coriander and chili flakes into a blender and mix into a smooth consistency. Season with salt and pepper.
4. Arrange the Sweet Palermo slices in a round dish with the green parts hanging just over the edge. Cover with the hot veggie mince and kidney beans. Add a scoop of guacamole and sour cream here and there, then arrange the cherry tomatoes and jalapeño peppers on top. Sprinkle the grated cheese on top.
TIP: Serve this as loaded nachos, with the Sweet Palermos acting as the tortilla chips to scoop up the filling. Enjoy!