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
Bold Black Bean Nachos
with melted cheddar, crème fraîche & spicy tomato salsa
Hands on Time: 20 - 40 minutes
Overall Time: 25 - 45 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Bold Black Bean Nachos?
The preparation time for Bold Black Bean Nachos with melted cheddar, crème fraîche & spicy tomato salsa is between 20 and 40 minutes.
What is the total time required to make Bold Black Bean Nachos with melted cheddar, crème fraîche & spicy tomato salsa?
The total time required to make Bold Black Bean Nachos with melted cheddar, crème fraîche & spicy tomato salsa is between 25 and 45 minutes.
How many servings does Bold Black Bean Nachos provide?
4 servings
What are the main ingredients in Bold Black Bean Nachos?
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
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?
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
How many calories does Bold Black Bean Nachos have?
1066 calories
How much fat content does Bold Black Bean Nachos have?
grams
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