Cheesy Black Bean Loaded Nachos
with Pickled Jalapeños & Sour Cream | Serves 2- Milk
- May contain traces of allergens
- Milk
Quick! Grab the sour cream and those crunchy corn chips, and don’t forget the all-important salsa with tomato and coriander - we’re going to need it to build the best nachos imaginable. Black beans cooked in our Mexican fiesta spice is a must-have to bring everything together. Now dig in before it’s all gone!
Ingredients
1
brown onion
1 punnet
snacking tomatoes
1 bag
coriander
1
lime
1 tin
sweetcorn
1 packet
black beans
1 box
passata
1 sachet
vegetable stock powder
1 packet
White Corn Tortilla Strips
(May be present: Milk.)
1 packet
pickled jalapeños
2 packet
Light Sour Cream
(Contains: Milk;)
1 sachet
Mexican Fiesta spice blend
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1 tsp
brown sugar
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Thinly slice brown onion. Halve snacking tomatoes. Roughly chop coriander. Slice lime into wedges. • Drain sweetcorn. Drain and rinse black beans. • In a small bowl, combine tomatoes, coriander, a squeeze of lime juice and a drizzle of olive oil. Season and set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook onion, corn and black beans, stirring, until softened, 4-5 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Reduce heat to medium then add Mexican Fiesta spice blend and cook, until fragrant, 1 minute. • Stir in passata, vegetable stock powder, the brown sugar, the butter and a splash of water, until slightly thickened, 1-2 minutes.
• Sprinkle Cheddar cheese over beans, then cover with a lid or foil. • Reduce heat to low. Cook until cheese is melted, 2-3 minutes.
• Place white corn tortilla strips on a serving platter. Top with cheesy Mexican black beans. Drizzle over light sour cream. • Top with tomato salsa and pickled jalapeños (if using!). Enjoy!
