Cheesy Mexican Fiesta Black Bean Nachos
with Corn Salsa & Sour Cream- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
Get ready for a crowd-pleasing classic with a kick. These nachos are loaded with spiced black beans, melty cheddar, and crispy tortilla chips, then topped with a fresh corn salsa bursting with tomato, coriander, and zingy red onion. This is a bold, colourful dish that brings big fiesta vibes to any night of the week.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Black Beans
1
Carrot
1
Celery
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Coriander
1 tin
Sweetcorn
2
Garlic
1 packet
Light Sour Cream
(Contains: Milk;)
1 sachet
Mexican Fiesta Spice Blend
6
Mini Flour Tortillas
(Contains: Gluten, May contain traces of allergens, Soy, Milk, Soy, Wheat;)
1
Red Onion
1 packet
Tomato Paste
1
Tomato
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
1 pinch
brown sugar
½ cup
water
20 g
butter
(Contains: Milk;)
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Cut mini flour tortillas into wedges. Slice red onion in half. Thinly slice 1/2 the onion, then finely chop the remainder. Finely chop celery and garlic. Drain and rinse black beans. Drain sweetcorn. Grate carrot. Set aside. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Stir to coat, then set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook corn kernels until lightly charred, 4-5 minutes (cover with a lid if kernels are "popping" out!). • Meanwhile, finely chop tomato. Finely chop coriander (reserve some for garnish!). Roughly chop baby spinach leaves. • In a medium bowl, combine tomato, baby spinach, charred corn, chopped coriander and some pickling liquid (1 tsp for 2 people / 2 tsp for 4 people). Season with salt and pepper.
• Place tortilla wedges on a lined oven tray in a single layer. • Drizzle (or spray) with olive oil, season with salt and pepper and turn to coat. • Bake until golden, 6-8 minutes. TIP: If the tortilla wedges don't fit in one layer, divide them between two oven trays.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook celery, carrot and chopped onion until softened, 3-4 minutes. • Add black beans and cook, stirring, until tender, 2 minutes. • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Add garlic and Mexican Fiesta spice blend (see ingredients) and cook until fragrant, 1-2 minutes.
• Stir through the water, tomato paste and the butter. Simmer until sauce is thickened, 1-2 minutes. Season to taste. • Sprinkle shredded Cheddar cheese on top, then cover with a lid or foil and reduce heat to low. Cook until cheese is melted, 2-3 minutes. TIP: Add another splash of water if the mixture seems dry.
• Drain pickled onion. • Divide tortilla chips between plates. • Top with cheesy black beans, light sour cream, corn salsa and pickled onion. • Sprinkle with reserved coriander to serve. Enjoy!
