Black Bean Nachos
Serves: 4
Time: 40 mins
A girlfriend of ours recently served us up this dish for dinner and it was so delicious it has become one of our go-to dinners. I like how quick it is to whip up the bean mix. I am so down with this healthier version of the classic, I absolutely love nachos covered in hot melted cheese and topped with sour cream, but this version is super scrumptious and still feels like you’re indulging - without the heavy gorged feeling that normally follows the classic. When picking the corn chips try to get natural corn chips instead of nacho cheese or Dorito.
Leftovers
When you package your leftovers, try to keep your chips separate from the rest of your mix. I didn’t unfortunately so the chips went a bit soggy.
What you'll need
1 red onion
2 large garlic cloves
3 sprigs of fresh oregano
2 x 400g tins of organic black beans
2 x 400g tin of organic diced tomatoes
1 large tomato
1/2 bunch of coriander
1 large ripe avocado
1 lime
1 fresh jalapeño
1 pack organic salted corn chips
From the pantry
2 teaspoons of smoked paprika
1 teaspoon ground coriander
1/2 teaspoon of ground cumin
1/2 teaspoon of chili flakes
olive oil
salt and pepper
Greek yoghurt (optional)
Feeding Four
Some of the natural corn chip brands out there are pretty stingy so you might need to get two packets for four people. An extra avocado is a must.
Prep and Cook
Make Bean Mix
Finely dice half your onion along with 2 cloves of garlic.
Wash and roughly chop oregano leaves.
Sauté onion, garlic and oregano with a tablespoon of olive oil till the onion begins to go a light golden colour.
Add your spices stirring constantly for a good 30 seconds.
Add your tinned tomatoes, then swill each can out with a quarter can of water and add this to your mix.
Season well and bring up to a boil.
Turn down to medium-high heat and simmer gently for 20 minutes.
Prep Salsa
Chop red onion and tomato into similar sized chunky dice and put into a small mixing bowl.
Wash and roughly chop the coriander, save the chopped stalks for the guac and add the chopped leaves to the salsa mix.
Add a dash of oil, salt and pepper and mix well.
Make Guacamole
Place avocado in a small mixing bowl, add lime juice, finely chopped jalapeño, coriander stalks and a good amount of salt and pepper and mash all together.
Add Beans
Mix beans into the simmering tomato mix.
Cook for a further 5 mins.
Plate it Pretty
This is the kind of dinner that comes out looking pretty when you throw it all together because the colours are so vibrant.
If you wanted to you could heat up the corn chips, but most nights I have a hungry husband and a hungry toddler at my feet so I just go straight from the packet with cold chips and fill a large serving bowl, top with beans in the centre, three large spoons of guac and splatter over the top with the salsa.
A couple of sprigs of coriander to garnish.
Enjoy!
Lunch tomorrow
Try and keep your wet and dry ingredients separate so your chips stay crunchy. Otherwise, you should have enough leftovers of everything else but the avocado.