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!
Onion - 1
Cooked Chopped Tomato - 100g
Black Beans - 60g
Corn - 50g
Old Stone Mill Mexican Spice - 15ml
Corn Nachos - 80g
Grated Mozzarella & Cheddar Cheese - 50g
Tomato - 1
Lime Juice - 15ml
Fresh Coriander - 3g
Sliced Pickled Jalapeños - 15g
Sour Cream - 40ml
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!
Onion - 1
Cooked Chopped Tomato - 200g
Black Beans - 120g
Corn - 100g
Old Stone Mill Mexican Spice - 30ml
Corn Nachos - 160g
Grated Mozzarella & Cheddar Cheese - 100g
Tomato - 1
Lime Juice - 30ml
Fresh Coriander - 5g
Sliced Pickled Jalapeños - 30g
Sour Cream - 80ml
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!
Onions - 2
Cooked Chopped Tomato - 300g
Black Beans - 180g
Corn - 150g
Old Stone Mill Mexican Spice - 45ml
Corn Nachos - 240g
Grated Mozzarella & Cheddar Cheese - 150g
Tomatoes - 2
Lime Juice - 45ml
Fresh Coriander - 8g
Sliced Pickled Jalapeños - 45g
Sour Cream - 125ml
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!
Onions - 2
Cooked Chopped Tomato - 400g
Black Beans - 240g
Corn - 200g
Old Stone Mill Mexican Spice - 60ml
Corn Nachos - 320g
Grated Mozzarella & Cheddar Cheese - 200g
Tomatoes - 2
Lime Juice - 60ml
Fresh Coriander - 10g
Sliced Pickled Jalapeños - 60g
Sour Cream - 160ml
Woolies Products in this dish
