Hello, nacho lovers! Get ready for this ultimate vegetarian nacho dish. Crunchy corn nachos are piled high with juicy tomatoes, black beans, sweet corn, and a blend of mozzarella & cheddar cheese. Topped with creamy sour cream & zesty lime tomato salsa. It’s sure to make your taste buds dance, Chef!
Mexican Nachos
Mexican Nachos
with black beans & sour cream
Hands on Time: 15 - 35 minutes
Overall Time: 30 - 55 minutes
Ingredients:
- Black Beans
- Cooked Chopped Tomato
- Corn
- Corn Nachos
- Fresh Coriander
- Grated Mozzarella & Cheddar Cheese
- Lime Juice
- Old Stone Mill Mexican Spice
- Onion
- Onions
- Sliced Pickled Jalapeños
- Sour Cream
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
NACHO FILLING
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced Onion until golden, 4-5 minutes (shifting occasionally). Add the cooked chopped Tomato, the drained black beans, the corn, the Mexican spice, and 40ml of water. Simmer until slightly thickened, 4-5 minutes (stirring occasionally). Add a sweetener (to taste) and seasoning. Remove from the heat.
ASSEMBLE THE TROOPS
Spread out the nachos on a roasting tray. Evenly spoon over the nacho filling and scatter over the grated cheese. Bake in the hot oven until the cheese has melted, 6-8 minutes.
WHILE THE NACHOS ARE BAKING…
In a bowl, combine the diced Tomato, the lime juice (to taste), ½ the picked coriander, and seasoning.
CHEESY FEAST
For serving, you can either eat the cheesy nachos right out of the tray, or dish them up on a plate. Scatter over the chopped jalapeño (to taste) and the zesty Tomato salsa. Dollop over the sour cream, and garnish with the remaining coriander. Get stuck in, Chef!
NACHO FILLING
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced Onion until golden, 4-5 minutes (shifting occasionally). Add the cooked chopped Tomato, the drained black beans, the corn, the Mexican spice, and 80ml of water. Simmer until slightly thickened, 6-7 minutes (stirring occasionally). Add a sweetener (to taste) and seasoning. Remove from the heat.
ASSEMBLE THE TROOPS
Spread out the nachos on a roasting tray. Evenly spoon over the nacho filling and scatter over the grated cheese. Bake in the hot oven until the cheese has melted, 6-8 minutes.
WHILE THE NACHOS ARE BAKING…
In a bowl, combine the diced Tomato, the lime juice (to taste), ½ the picked coriander, and seasoning.
CHEESY FEAST
For serving, you can either eat the cheesy nachos right out of the tray, or dish them up on a plate. Scatter over the chopped jalapeño (to taste). and the zesty Tomato salsa. Dollop over the sour cream, and garnish with the remaining coriander. Get stuck in, Chef!
NACHO FILLING
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced Onion until golden, 5-6 minutes (shifting occasionally). Add the cooked chopped Tomato, the drained black beans, the corn, the Mexican spice, and 120ml of water. Simmer until slightly thickened, 8-9 minutes (stirring occasionally). Add a sweetener (to taste) and seasoning. Remove from the heat.
ASSEMBLE THE TROOPS
Spread out the nachos on a roasting tray. Evenly spoon over the nacho filling and scatter over the grated cheese. Bake in the hot oven until the cheese has melted, 6-8 minutes.
WHILE THE NACHOS ARE BAKING…
In a bowl, combine the diced Tomato, the lime juice (to taste), ½ the picked coriander, and seasoning.
CHEESY FEAST
For serving, you can either eat the cheesy nachos right out of the tray, or dish them up on a plate. Scatter over the chopped jalapeño (to taste). and the zesty Tomato salsa. Dollop over the sour cream, and garnish with the remaining coriander. Get stuck in, Chef!
NACHO FILLING
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced Onion until golden, 5-6 minutes (shifting occasionally). Add the cooked chopped Tomato, the drained black beans, the corn, the Mexican spice, and 160ml of water. Simmer until slightly thickened, 8-10 minutes (stirring occasionally). Add a sweetener (to taste) and seasoning. Remove from the heat.
ASSEMBLE THE TROOPS
Spread out the nachos on a roasting tray. Evenly spoon over the nacho filling and scatter over the grated cheese. Bake in the hot oven until the cheese has melted, 6-8 minutes.
WHILE THE NACHOS ARE BAKING…
In a bowl, combine the diced Tomato, the lime juice (to taste), ½ the picked coriander, and seasoning.
CHEESY FEAST
For serving, you can either eat the cheesy nachos right out of the tray, or dish them up on a plate. Scatter over the chopped jalapeño (to taste). and the zesty Tomato salsa. Dollop over the sour cream, and garnish with the remaining coriander. Get stuck in, Chef!
Frequently Asked Questions
What is the preparation time for Mexican Nachos?
The preparation time for Mexican Nachos with black beans & sour cream is between 15 and 35 minutes.
What is the total time required to make Mexican Nachos with black beans & sour cream?
The total time required to make Mexican Nachos with black beans & sour cream is between 30 and 55 minutes.
How many servings does Mexican Nachos provide?
4 servings
What are the main ingredients in Mexican Nachos?
Black Beans, Cooked Chopped Tomato, Corn, Corn Nachos, Fresh Coriander, Grated Mozzarella & Cheddar Cheese, Lime Juice, Old Stone Mill Mexican Spice, Onion, Onions, Sliced Pickled Jalapeños, Sour Cream, Tomato, Tomatoes
What is the nutritional information of Mexican Nachos?
Calories: 892, Carbs: 103 grams, Fat: grams, Protein: 28 grams, Sugar: 24.8 grams, Salt: 1715 grams
How do I prepare Mexican Nachos?
NACHO FILLING: Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the cooked chopped tomato, the drained black beans, the corn, the Mexican spice, and 80ml of water. Simmer until slightly thickened, 6-7 minutes (stirring occasionally). Add a sweetener (to taste) and seasoning. Remove from the heat. ASSEMBLE THE TROOPS: Spread out the nachos on a roasting tray. Evenly spoon over the nacho filling and scatter over the grated cheese. Bake in the hot oven until the cheese has melted, 6-8 minutes. WHILE THE NACHOS ARE BAKING…: In a bowl, combine the diced tomato, the lime juice (to taste), ½ the picked coriander, and seasoning. CHEESY FEAST: For serving, you can either eat the cheesy nachos right out of the tray, or dish them up on a plate. Scatter over the chopped jalapeño (to taste). and the zesty tomato salsa. Dollop over the sour cream, and garnish with the remaining coriander. Get stuck in, Chef!
What should be prepared from my kitchen to make Mexican Nachos?
Black Beans, Cooked Chopped Tomato, Corn, Corn Nachos, Fresh Coriander, Grated Mozzarella & Cheddar Cheese, Lime Juice, Old Stone Mill Mexican Spice, Onion, Onions, Sliced Pickled Jalapeños, Sour Cream, Tomato, Tomatoes
How many calories does Mexican Nachos have?
892 calories
How much fat content does Mexican Nachos have?
grams
Woolies Products in this dish
