Black Bean Nachos
Serve up a plate of these moreish black bean nachos with a choice of toppings for a flavour-packed addition at your next Mexican night!
Ingredients
- 1 corn cob, kernels removed
- 1 red capsicum, deseeded, diced
- 1 red onion, finely chopped
- 1 tbs olive oil
- 400g can black beans, rinsed, drained
- 285g jar chunky mild salsa
- 2 limes
- 170g plain corn chips
- 1 cup shredded tasty cheese
- 1/2 cup light sour cream
- 1 ripe avocado, peeled, diced
- Coriander sprigs
Method
- Preheat oven to 220°c. Line a large roasting pan with baking paper.
- Combine corn, capsicum, half the onion and oil in pan. Toss to coat and season. Bake for 10 minutes or until lightly brown around the edges.
- Add beans and salsa to pan and stir to combine. Bake for a further 10 minutes or until bubbling.
- Meanwhile, combine remaining onion with juice of 1 lime and a pinch of salt in a small bowl. Set aside.
- Tuck three quarters of the corn chips around bean mixture in pan. Scatter over cheese, and bake for 10 minutes or until cheese is golden and bubbling.
- Dollop sour cream over nachos, and scatter over avocado, pickled onion and coriander. Serve nachos with remaining corn chips and halved remaining lime.
