Speedy Mexican Bean Nachos
with Tortilla Chips & Avo Smash
- Gluten
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Soy
The Speedy Gonzales of weeknight dinners, this simple nacho dish is the greatest hit of delicious Mexican ingredients. From gooey cheese to homemade tortilla chips, tasty beans to good old avo, we dare you not to love it.
Ingredients
6 unit
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy.)
1 tin
black beans
1 unit
capsicum
1 sachet
Mexican Fiesta spice blend
1 sachet
tomato paste
1 packet
Cheddar cheese
(Contains: Milk)
1 bag
coriander
1 unit
avocado
1 packet
sour cream
(Contains: Milk)
½ unit
lemon
1 unit
brown onion
2 clove
garlic
1 unit
zucchini
Not included in your delivery
tbs
olive oil
¼ cup
warm water
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Cut the mini flour tortillas into 3cm wedges. Thinly slice the brown onion. Roughly chop the capsicum. Finely chop the garlic (or use a garlic press). Drain and rinse the black beans. Grate the zucchini.
Place the tortilla wedges on two oven trays lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until golden, 6-8 minutes.
SPICY! You may find the spice blend hot! Feel free to add less, depending on your taste. While the tortillas are baking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the onion and capsicum and cook, stirring often, until softened, 3-4 minutes. Add the black beans and zucchini and cook until tender, 2 minutes. Add the garlic and Mexican Fiesta spice blend and cook, stirring, until fragrant, 1-2 minutes.
Stir through the tomato paste and warm water. Simmer until the sauce has thickened, 1-2 minutes. Mash the kidney beans slightly with a fork. Add a splash of water if the mixture seems dry. Sprinkle the shredded Cheddar cheese over the bean mixture, cover with a lid or foil and cook until the cheese has melted, 2-3 minutes.
While the bean mixture is cooking, finely chop the coriander. Cut the lemon (see ingredients list) into wedges. Using a spoon, scoop the avocado flesh out of the skin into a medium bowl. Add a squeeze of lemon juice and 1/2 the coriander to the avocado and mash with a fork. Season to taste with salt and pepper.
TIP: Seasoning is key in the avo smash, so taste it and season with more lemon juice, salt or pepper if needed.
Divide the tortilla chips and bean mixture between plates and top with sour cream and the avo smash. Sprinkle with the remaining coriander. Serve with any remaining lemon wedges.
