eCook Meal
Zippy Black Bean Nachos
with melted cheddar, sour cream & spicy tomato salsa
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…
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R142.79
for 4 servings · R35.70 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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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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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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Pickled Jalapeños needs 100 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 25% of packR15.00
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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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Sour Cream needs 170 mlSour Cream 250 ml 250 ml at R38.99 · 68% of packR26.51
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Grated White Cheddar needs 200 gFarmer's Crisps Mature White Cheddar Potato Crisps 125 g 125 g at R24.99 · 1.60× packR39.98
Not in the Woolies basket — source these elsewhere:
- NOMU Mexican Spice Blend
- Baby Tomatoes
- Corn Nachos
- Corn
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Zippy Black Bean Nachos?
The preparation time for Zippy Black Bean Nachos with melted cheddar, sour cream & spicy tomato salsa is between 20 and 35 minutes.
What is the total time required to make Zippy Black Bean Nachos with melted cheddar, sour cream & spicy tomato salsa?
The total time required to make Zippy Black Bean Nachos with melted cheddar, sour cream & spicy tomato salsa is between 25 and 40 minutes.
How many servings does Zippy Black Bean Nachos provide?
4 servings
What are the main ingredients in Zippy Black Bean Nachos?
Baby Tomato, Black Beans, Corn, Corn Nachos, Fresh Coriander, Grated White Cheddar, NOMU Mexican Spice Blend, Onion, Pickled Jalapeño, Sour Cream, Tomato
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?
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! 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, 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. 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.
What should be prepared from my kitchen to make Zippy Black Bean Nachos?
Baby Tomato, Black Beans, Corn, Corn Nachos, Fresh Coriander, Grated White Cheddar, NOMU Mexican Spice Blend, Onion, Pickled Jalapeño, Sour Cream, Tomato
How many calories does Zippy Black Bean Nachos have?
1004 calories
How much fat content does Zippy Black Bean Nachos have?
grams