Black Bean Nachos with Corn Chips and Chipotle Sour Cream

Black Bean Nachos with Corn Chips and Chipotle Sour Cream

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, July 23, 2017.
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Mexican Nachos with a healthy Veggie twist!

Ingredients

BLACK BEAN NACHOS

  • 1 brown onion, thinly sliced
  • 2 cloves garlic, minced
  • 1½ tablespoons nacho spices
  • ½ teaspoon salt
  • 2 tablespoons tomato paste
  • 1 can black beans, rinsed and drained
  • 2 tomatoes, chopped
  • 1 carrot, grated
  • 1 cup vegetable stock
  • ½ cup grated Parmesan cheese

LIME SALSA

  • 1 tomato
  • 1 Lebanese cucumber
  • ¼ red onion
  • 3 tablespoons roughly chopped coriander leaves and stalks
  • Juice of ½ lime
  • 1 tablespoon olive oil

CHIPOTLE SOUR CREAM

  • 1 sachet chipotle sauce
  • ½ cup lite sour cream

TO SERVE

  • 1 packet corn chips
  • ½ lime, cut into wedges

Steps

  1. oven to high grill.
  2. Heat a drizzle of oil in a medium, oven-proof fry-pan on mediumhigh heat and cook brown onion for 2-3 minutes, until tender. Add garlic, nacho spices, salt and tomato paste and cook for 1-2 minutes, until fragrant.
  3. Add beans, two chopped tomatoes, carrot and stock and simmer for about 6 minutes, until thickened.
  4. Remove pan from heat, sprinkle with Parmesan cheese and grill for 3-4 minutes, until golden and bubbling.
  5. While beans are simmering, dice second measure of tomato and cucumber 1cm. Finely dice red onion and toss all in a shallow bowl with coriander, lime juice and olive oil. Season to taste with salt and pepper.
  6. Mix chipotle sauce and sour cream together in a small bowl.
  7. scatter lime salsa over black bean nacho mixture and dollop with chipotle sour cream. Serve in the centre of the table for everyone to help themselves. Serve corn chips on the side, or divide between plates and top with nacho mixture.

Nutritional Information

Energy 2329 kj
557 kcal
Protein 19.5g
Carbohydrate 60.4g
Fat 25.9g