Black Bean Nachos

Black bean nachos are never a bad idea. So, whether you're hosting a party or in the mood for a quick and easy snack, give this Mexican nacho recipe a try!
10 min
PREP TIME
20 min
COOK TIME
340
CALORIES
12
INGREDIENTS

Servings: 6

INGREDIENTS

  • Chipotle Bean Salsa
  • 2 tbsp (40 mL) olive oil
  • 1 cup onion, diced
  • 3 cloves garlic, minced
  • 1 small green capsicum, diced
  • 1 x 400 g can diced tomato
  • 1 x 400 g can black beans, drained and rinsed
  • ½ tsp salt
  • ⅓ cup (80 mL) Cholula® Chipotle Hot Sauce
  • Nachos
  • 1 x 230 g pkt tortilla chips
  • 2 cups shredded Cheddar cheese
  • 1 medium ripe avocado, peeled, pitted and chopped
  • 2 tbsp fresh coriander leaves, roughly chopped

KEY PRODUCTS

cholula_chipotle_hot_sauce-au-400x400

Cholula® Chipotle Hot Sauce

INSTRUCTIONS

  • 1 Preheat oven to 200°C fan-force. Heat oil in a large pan over MEDIUM-HIGH heat. Once oil is shimmering, add onion, garlic and capsicum to pan. Cook for 3-5 minutes or until tender and lightly browned, stirring occasionally.
  • 2 Add tomatoes to pan. Stir to combine and let simmer for 3-5 minutes or until thickened, stirring regularly. Use the mixing spoon to mash any larger pieces of tomato.
  • 3 Use a fork to coarsely mash the beans before stirring through the tomato sauce. Remove from heat and add salt and Chipotle Hot Sauce to pan. Stir to combine.
  • 4 Line a large baking tray with foil and spray with cooking oil. Arrange tortilla chips in a single layer and dollop bean salsa evenly over chips. Top with shredded cheese.
  • 5 Bake for 12-15 minutes, or until cheese is melted and chips are toasted. Top with avocado, coriander, and more Chipotle Hot Sauce, if desired.

     

    Tips:
    • Add some sour cream for a cooling and tasty addition.