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Tuesday, 13 August 2019

Black Bean Nachos

Black Bean Nachos
  • 1 pepper, diced
  • 1 red onion, finely chopped
  • 197g tin of sweetcorn, drained
  • 400g black beans, drained and rinsed
  • 2 garlic cloves, minced
  • 400ml passata
  • Large handful of fresh coriander, leaves and stalks roughly chopped separately
  • 250ml vegetable stock
  • Bag of tortilla chips
  • Grated cheese
  • Chopped jalapeño peppers 
  • 1/2 tsp chilli powder
  • 1 tsp ground cumin
  • 3/4 tsp oregano
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper

Heat the oil in a large flame-proof oven dish, add the onion and peppers and fry for 10 minutes until softened then add the garlic and fry for several minutes, stirring every so often.  Add the coriander stalks and spices, mix thoroughly and cook for a further minute or so then add the passata, seasoning, stock, sweetcorn and the black beans, stir and bring to a simmer.  Place the pan into a preheated oven (180 degrees) and bake for around 30 minutes, until the sauce is thickened.

To serve, place the tortilla chips onto two plates, top with 2 thirds of the cheese, add the beans, the remaining cheese and scatter over the jalapeño peppers, place the plates into the oven for several minutes until the cheese has melted.

This dish is perfect with sour cream, homemade guacamole and Pico de gallo.  This is a fantastic vegetarian dish and one that you can increase or decrease the heat as suits your tastebuds, you won’t be disappointed and you certainly won’t miss the fact there is no meat!  Yet again another simple yet really tasty meal, enjoy!



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