What are the main ingredients in Bold Black Bean Nachos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional)

What is the nutritional information of Bold Black Bean Nachos?

Calories: 1066, Carbs: 116 grams, Fat: grams, Protein: 31.5 grams, Sugar: 27.7 grams, Salt: 1867 grams

How do I prepare Bold Black Bean Nachos?

GET THE CHILLI GOING: Preheat the oven to 200°C or on the grill setting. Place a pan over a medium heat with a drizzle of oil. When hot, sauté the diced onion for 2-3 minutes until soft and translucent. Add the peri peri rub to taste and fry for 1-2 minutes until fragrant. Pour in the cooked chopped tomatoes and simmer for 8-10 minutes until slightly thickened, stirring regularly. If it starts to become too thick, simply add a splash of water. SALSALICIOUS: Place the quartered baby tomatoes, the chopped jalapeños to taste, and ½ of the chopped coriander in a bowl. Add a drizzle of olive oil and toss to combine. Season and set aside for serving. In a second bowl, combine the crème fraîche with the remaining coriander and loosen with a small splash of milk or water. Season to taste and set aside for serving. ADD THOSE BEANS & CORN: Once the sauce has reduced, stir through the drained black beans and corn. Cook for a further 2-3 minutes until heated through, stirring constantly. Season to taste and remove from the heat on completion. SAY CHEEEESE!: Spread out the nachos on a roasting tray. Pour over the bean chilli and evenly sprinkle with the grated cheese. Bake in the hot oven for 3-5 minutes until the cheese is melted and golden. Ovens vary, so keep a close eye on the cheese to make sure it doesn’t burn! CHEESY NACHO TREAT: Plate up some nachos and cheesy bean chilli. Top with the spicy, tangy salsa and dollop over the coriander crème fraîche. Time to get stuck in!

What should be prepared from my kitchen to make Bold Black Bean Nachos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional)

Bold Black Bean Nachos

Is it nacho night? We’ve got you covered with these crunchy corn nachos smothered in a blast of black bean chili, oozing with double cheesy trouble and dollops of coriander-infused crème fraîche and a salsa with a kick of jalapeno.

Bold Black Bean Nachos

with melted cheddar, crème fraîche & spicy tomato salsa

Hands on Time: 20 - 40 minutes

Overall Time: 25 - 45 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Black Beans
Cooked Chopped Tomato
Cooked Chopped Tomatoes
Corn
Corn Nachos
Creme Fraiche
Fresh Coriander
Grated Mozzarella & Cheddar Cheese Mix
NOMU Peri-Peri Rub
Onion
Onions
Sliced Pickled Jalapeños

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)

Serves 1

GET THE CHILLI GOING
Preheat the oven to 200°C or on the grill setting. Place a pan over a medium heat with a drizzle of oil. When hot, sauté the diced onion for 2-3 minutes until soft and translucent. Add the peri peri rub to taste and fry for 1-2 minutes until fragrant. Pour in the cooked chopped tomatoes and simmer for 6-8 minutes until slightly thickened, stirring regularly. If it starts to become too thick, simply add a splash of water.
SALSALICIOUS
Place the quartered baby tomatoes, the chopped jalapeños to taste, and ½ of the chopped coriander in a bowl. Add a drizzle of olive oil and toss to combine. Season and set aside for serving. In a second bowl, combine the crème fraîche with the remaining coriander and loosen with a small splash of milk or water. Season to taste and set aside for serving.
ADD THOSE BEANS & CORN
Once the sauce has reduced, stir through the drained black beans and corn. Cook for a further 1-2 minutes until heated through, stirring constantly. Season to taste and remove from the heat on completion.
SAY CHEEEESE!
Spread out the nachos on a roasting tray. Pour over the bean chilli and evenly sprinkle with the grated cheese. Bake in the hot oven for 3-5 minutes until the cheese is melted and golden. Ovens vary, so keep a close eye on the cheese to make sure it doesn’t burn!
CHEESY NACHO TREAT
Plate up some nachos and cheesy bean chilli. Top with the spicy, tangy salsa and dollop over the coriander crème fraîche. Time to get stuck in!

Onion - 1
NOMU Peri Peri Rub - 10ml
Cooked Chopped Tomato - 200g
Baby Tomatoes - 100g
Sliced Pickled Jalapeños - 25g
Fresh Coriander - 4g
Crème Fraîche - 45ml
Black Beans - 60g
Corn - 100g
Corn Nachos - 80g
Grated Mozzarella & Cheddar Cheese Mix - 50g

Download the Recipe

Serves 2

GET THE CHILLI GOING
Preheat the oven to 200°C or on the grill setting. Place a pan over a medium heat with a drizzle of oil. When hot, sauté the diced onion for 2-3 minutes until soft and translucent. Add the peri peri rub to taste and fry for 1-2 minutes until fragrant. Pour in the cooked chopped tomatoes and simmer for 8-10 minutes until slightly thickened, stirring regularly. If it starts to become too thick, simply add a splash of water.
SALSALICIOUS
Place the quartered baby tomatoes, the chopped jalapeños to taste, and ½ of the chopped coriander in a bowl. Add a drizzle of olive oil and toss to combine. Season and set aside for serving. In a second bowl, combine the crème fraîche with the remaining coriander and loosen with a small splash of milk or water. Season to taste and set aside for serving.
ADD THOSE BEANS & CORN
Once the sauce has reduced, stir through the drained black beans and corn. Cook for a further 2-3 minutes until heated through, stirring constantly. Season to taste and remove from the heat on completion.
SAY CHEEEESE!
Spread out the nachos on a roasting tray. Pour over the bean chilli and evenly sprinkle with the grated cheese. Bake in the hot oven for 3-5 minutes until the cheese is melted and golden. Ovens vary, so keep a close eye on the cheese to make sure it doesn’t burn!
CHEESY NACHO TREAT
Plate up some nachos and cheesy bean chilli. Top with the spicy, tangy salsa and dollop over the coriander crème fraîche. Time to get stuck in!

Onion - 1
NOMU Peri Peri Rub - 20ml
Cooked Chopped Tomato - 400g
Baby Tomatoes - 200g
Sliced Pickled Jalapeños - 50g
Fresh Coriander - 8g
Crème Fraîche - 85ml
Black Beans - 120g
Corn - 200g
Corn Nachos - 160g
Grated Mozzarella & Cheddar Cheese Mix - 100g

Download the Recipe

Serves 3

GET THE CHILLI GOING
Preheat the oven to 200°C or on the grill setting. Place a pan over a medium heat with a drizzle of oil. When hot, sauté the diced onion for 2-3 minutes until soft and translucent. Add the peri peri rub to taste and fry for 1-2 minutes until fragrant. Pour in the cooked chopped tomatoes and simmer for 10-12 minutes until slightly thickened, stirring regularly. If it starts to become too thick, simply add a splash of water.
SALSALICIOUS
Place the quartered baby tomatoes, the chopped jalapeños to taste, and ½ of the chopped coriander in a bowl. Add a drizzle of olive oil and toss to combine. Season and set aside for serving. In a second bowl, combine the crème fraîche with the remaining coriander and loosen with a small splash of milk or water. Season to taste and set aside for serving.
ADD THOSE BEANS & CORN
Once the sauce has reduced, stir through the drained black beans and corn. Cook for a further 3-4 minutes until heated through, stirring constantly. Season to taste and remove from the heat on completion.
SAY CHEEEESE!
Spread out the nachos on a roasting tray. Pour over the bean chilli and evenly sprinkle with the grated cheese. Bake in the hot oven for 5-6 minutes until the cheese is melted and golden. Ovens vary, so keep a close eye on the cheese to make sure it doesn’t burn!
CHEESY NACHO TREAT
Plate up some nachos and cheesy bean chilli. Top with the spicy, tangy salsa and dollop over the coriander crème fraîche. Time to get stuck in!

Onions - 2
NOMU Peri Peri Rub - 30ml
Cooked Chopped Tomatoes - 600g
Baby Tomatoes - 300g
Sliced Pickled Jalapeños - 75g
Fresh Coriander - 12g
Crème Fraîche - 125ml
Black Beans - 180g
Corn - 300g
Corn Nachos - 240g
Grated Mozzarella & Cheddar Cheese Mix - 150g

Download the Recipe

Serves 4

GET THE CHILLI GOING
Preheat the oven to 200°C or on the grill setting. Place a pan over a medium heat with a drizzle of oil. When hot, sauté the diced onion for 2-3 minutes until soft and translucent. Add the peri peri rub to taste and fry for 1-2 minutes until fragrant. Pour in the cooked chopped tomatoes and simmer for 10-15 minutes until slightly thickened, stirring regularly. If it starts to become too thick, simply add a splash of water.
SALSALICIOUS
Place the quartered baby tomatoes, the chopped jalapeños to taste, and ½ of the chopped coriander in a bowl. Add a drizzle of olive oil and toss to combine. Season and set aside for serving. In a second bowl, combine the crème fraîche with the remaining coriander and loosen with a small splash of milk or water. Season to taste and set aside for serving.
ADD THOSE BEANS & CORN
Once the sauce has reduced, stir through the drained black beans and corn. Cook for a further 3-5 minutes until heated through, stirring constantly. Season to taste and remove from the heat on completion.
SAY CHEEEESE!
Spread out the nachos on a roasting tray. Pour over the bean chilli and evenly sprinkle with the grated cheese. Bake in the hot oven for 5-6 minutes until the cheese is melted and golden. Ovens vary, so keep a close eye on the cheese to make sure it doesn’t burn!
CHEESY NACHO TREAT
Plate up some nachos and cheesy bean chilli. Top with the spicy, tangy salsa and dollop over the coriander crème fraîche. Time to get stuck in!