Mexican Black Bean Chipotle Nachos Recipe

If you like bold, spicy flavors and you like Mexican food, you’ll love this black bean chipotle nachos recipe. The smoky, spicy flavor is offset by the creamy avocado.

INGREDIENTS

¼ cup (60ml) extra virgin olive oil

2 corn cobs, kernels sliced

1 red onion, finely chopped

1 red capsicum, seeds removed, finely chopped

1 carrot, coarsely grated

3 garlic cloves, crushed

1 ½ tsp dried oregano

1 tsp sweet paprika

1 bunch coriander, stalks finely chopped, leaves picked

1/3 cup (80ml) Smokey chipotle sauce

400g canned black beans, including canning liquid

200g corn chips

200g coarsely grated cheese (dairy or plant based)

250g Cherry tomatoes, roughly chopped

2 ripe avocados, halved, skin removed

Juice of 1 lime, plus extra wedges to serve

Thinly sliced long green chillies, hot sauce (optional), to serve

DIRECTIONS

Heat 1 tbs of oil in a large frypan over high heat. Add corn kernels and cook, stirring occasionally, for 5 minutes or until golden. Set aside until needed.

Add remaining 2 tbs oil to pan. Add onion, capsicum and carrot. Cook, stirring occasionally, for 5 minutes or until softened. Add garlic, oregano, paprika, coriander stalks and chipotle. Cook, stirring occasionally, for 2 minutes or until fragrant. Add beans, including can liquid, and use a masher or fork to break up beans slightly. Cook, stirring occasionally, for 8 minutes or until reduced slightly.

Preheat oven grill to high.

Spread corn chips over a roasting tray and spoon over bean mixture. Sprinkle with cheese and reserved corn and grill, checking regularly, for 5 minutes or until golden and bubbling.

Toss avocado and lime juice in a bowl and use a fork to mash slightly.

To serve, scatter nachos with tomatoes, chilli and coriander leaves. Serve with lime wedges, hot sauce (if using), and smashed avocado mixture alongside.

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