Mixed bean nachos

Mixed bean nachos

If you have leftover tomato salsa after a gathering, then stick it in a lidded container and get it in the fridge. There are so many ways to use it up and make it into something more substantial, says Elly Curshen.

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VegetarianHealthySource of fibre
  • Serves4 to share
  • CourseSide
  • Prepare5 mins
  • Cook5 mins
  • Total time10 mins

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Ingredients

  • 400g can Essential Mixed Bean Salad In Water, drained and rinsed
  • Leftover tomato salsa (2 tbsp-½ x 200g tub. I used 2 tbsp)
  • 1 tomato, deseeded and diced (if using)
  • 1 tbsp smoked paprika
  • 2 tsp p garlic granules (or 2 cloves garlic, finely grated)
  • 2 tsp ground cumin
  • 200g bag Essential Salted Tortilla Chips
  • 270g pack mozzarella, drained
  • 3 tbsp Essential Soured Cream
  • 1 lime, juice of ½, plus wedges
  • ¼ x 25g pack coriander, leaves only
  • Few slices jalapeño, pickled or fresh
  • 1 salad onion, sliced

Method

  1. Preheat the grill to high. Tip the mixed beans into a bowl and add the leftover salsa, the tomato, if using, and all the spices. Mix well.

  2. Line a baking tray with foil or baking parchment. Place a layer of tortilla chips over it. Tear the mozzarella into bitesized pieces and scatter ½ over the chips. Spoon over the spicy bean and salsa mixture, then top with the remaining cheese.

  3. Place under the grill for 3-5 minutes, or until the cheese is melted and the chips are browning on the edges.

  4. Whisk together the soured cream and lime juice, then drizzle over the top of the nachos. Rip the coriander and scatter it over with the sliced jalapeño and salad onion. Place in the centre of the table with the lime wedges, and dig in, napkins on hand.

Cook’s tip

Easy prawn cocktail
Mix 1 part salsa with 2 parts mayonnaise, add a squeeze of lemon, a few shakes of Tabasco and season to taste. Stir in cooked prawns and serve on shredded lettuce in glasses or small dishes, topped with finely sliced salad onions and dusted with paprika.

Simple pizza or pasta sauce
A little salsa can be used up in a simple tomato sauce without altering the overall flavour too much. Soften finely grated garlic in olive oil, then add a can of chopped tomatoes, a little dried oregano and the leftover salsa. Cook for 10-15 minutes over a medium-low heat until slightly thickened. Allow to cool for a few minutes, then blend until smooth.

Speedy guacamole
Mixing 1 heaped tbsp salsa to 1 ripe avocado works perfectly to make a quick and easy small batch of guacamole. Mash the avocado, add the leftover salsa, taste and add a little lime juice and salt. I like to stir through some finely chopped red chilli too.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,050kJ/ 491kcals

Fat

24g

Saturated Fat

7.1g

Carbohydrates

49g

Sugars

6.6g

Fibre

11g

Protein

16g

Salt

1.6g

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