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Sweetcorn & black bean nachos
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by Martha Collison
2 tbsp olive oil
1 cob sweetcorn
1 red onion, chopped
2 cloves garlic, finely chopped
2 large red chillies, finely chopped (deseeded, if preferred)
28g pack coriander, stalks and leaves separated, stalks finely chopped
400g can chopped tomatoes
400g can black beans
200g pack Essential Salted Tortilla Chips
175g mature Cheddar, grated
100g soured cream
1 large ripe avocado, roughly chopped
1. Preheat the oven to 220ºC, gas mark 7. Warm 1 tbsp oil in a frying pan over a medium heat. Cut the kernels away from the cob, then cook for 6-7 minutes, or until golden and beginning to brown, stirring often. Tip the corn into a bowl, then return the empty pan to the heat.
2. Add the remaining 1 tbsp oil to the pan, followed by the red onion. Sauté over a medium heat for 8-10 minutes, until beginning to soften, then add the garlic, chilli and coriander stalks. Fry for 2 minutes, then stir in the tomatoes. Drain and rinse the black beans and add to the pan with 75ml water. Cover and simmer for 20 minutes until thickened.
3. Arrange the tortilla chips in a large ovenproof dish, then top with the cooked bean salsa. Sprinkle over the sweetcorn and Cheddar, then bake for 12-15 minutes, or until the cheese is melted and bubbling.
4. Top the nachos with the soured cream, avocado and coriander leaves, then serve.
Typical values per serving:
This recipe was first published in Thu Aug 05 00:03:32 BST 2021.