eCook Meal
Bold Black Bean Nachos
with melted cheddar, crème fraîche & spicy tomato salsa
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R102.81
for 4 servings · R25.70 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
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Cooked Chopped Tomato needs 800 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 53% of packR24.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Sliced Pickled Jalapeños needs 100 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 25% of packR15.00
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Crème Fraîche needs 170 mlSour Cream 250 ml 250 ml at R38.99 · 68% of packR26.51
Not in the Woolies basket — source these elsewhere:
- Corn Nachos
- NOMU Peri Peri Rub
- Corn
- Grated Mozzarella & Cheddar Cheese Mix
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Black Beans, Corn, Corn Nachos, Creme Fraiche, Fresh Coriander, Mozzarella & Cheddar Cheese Mix, NOMU Peri-Peri Rub, Onion, Pickled Jalapeño, Tomato
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?
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! 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. 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. 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 Tomato, Black Beans, Corn, Corn Nachos, Creme Fraiche, Fresh Coriander, Mozzarella & Cheddar Cheese Mix, NOMU Peri-Peri Rub, Onion, Pickled Jalapeño, Tomato
How many calories does Bold Black Bean Nachos have?
1066 calories
How much fat content does Bold Black Bean Nachos have?
grams