What are the main ingredients in Zippy Black Bean Nachos?

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

What is the nutritional information of Zippy Black Bean Nachos?

Calories: 1004, Carbs: 115 grams, Fat: grams, Protein: 32.1 grams, Sugar: 26.6 grams, Salt: 1514 grams

How do I prepare Zippy Black Bean Nachos?

GET THE CHILLI GOING: Preheat the oven to 200°C 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 Mexican spice blend 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. 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 sour cream. Time to get stuck in! SALSALICIOUS: Place the quartered baby tomatoes, the chopped jalapeños, and ½ 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 sour cream with the remaining coriander and loosen with a small splash of milk or water. Season to taste and set aside for serving.

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

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

Zippy Black Bean Nachos

Planning a nacho night? We’ve got it covered! Smothered in black bean chilli, oozing with cheddar cheese, and complemented by coriander-infused sour cream, these nachos will have you licking your plate…

Zippy Black Bean Nachos

with melted cheddar, sour cream & spicy tomato salsa

Hands on Time: 20 - 35 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Black Beans
Cooked Chopped Tomato
Corn
Corn Nachos
Fresh Coriander
Grated White Cheddar
NOMU Mexican Spice Blend
Onion
Onions
Pickled Jalapeños
Sour Cream

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 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 Mexican spice blend 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, and ½ 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 sour cream 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 sour cream. Time to get stuck in!

Onion - 1
NOMU Mexican Spice Blend - 10ml
Cooked Chopped Tomato - 200g
Baby Tomatoes - 100g
Pickled Jalapeños - 25g
Fresh Coriander - 4g
Sour Cream - 45ml
Black Beans - 60g
Corn - 100g
Corn Nachos - 80g
Grated White Cheddar - 50g

Download the Recipe

Serves 2

GET THE CHILLI GOING
Preheat the oven to 200°C 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 Mexican spice blend 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, and ½ 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 sour cream 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 sour cream. Time to get stuck in!

Onion - 1
NOMU Mexican Spice Blend - 20ml
Cooked Chopped Tomato - 400g
Baby Tomatoes - 200g
Pickled Jalapeños - 50g
Fresh Coriander - 8g
Sour Cream - 85ml
Black Beans - 120g
Corn - 200g
Corn Nachos - 160g
Grated White Cheddar - 100g

Download the Recipe

Serves 3

GET THE CHILLI GOING
Preheat the oven to 200°C 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 Mexican spice blend 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, and ½ 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 sour cream 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 sour cream. Time to get stuck in!

Onions - 2
NOMU Mexican Spice Blend - 30ml
Cooked Chopped Tomato - 600g
Baby Tomatoes - 300g
Pickled Jalapeños - 75g
Fresh Coriander - 12g
Sour Cream - 125ml
Black Beans - 180g
Corn - 300g
Corn Nachos - 240g
Grated White Cheddar - 150g

Download the Recipe

Serves 4

GET THE CHILLI GOING
Preheat the oven to 200°C 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 Mexican spice blend 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, and ½ 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 sour cream 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 large 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 sour cream. Time to get stuck in!