Category: Main Course
Cuisine: Mexican
Yields:
2 Servings
Corn and Black Bean Nachos
A twist on a Mexican classic. Simple but SO yummy
Ingredients
Adjust Servings
- To Serve
Instructions
- Heat 1 TBS of the oil in a large frying pan, over a high heat. Add the corn kernels and cook, stirring occasionally, until golden – about 5 minutes. Remove and set aside.
- Reduce the heat to medium-high, add the remaining oil, onion and capsicum and cook, stirring occasionally, for 5 minutes.
- Add the garlic, cumin, coriander and coriander stalks and cook, stirring, until the garlic is fragrant but not coloured – 2 minutes.
- Preheat the oven to 180°C (fan-forced, 200°C conventional)
- Add the tomatoes, beans and stock, mix thoroughly, bring to a simmer and cook, uncovered, stirring occasionally, for 20 minutes.
- Add the corn kernels and stir through.
- Spread the corn chips over a shallow baking dish, spoon over the bean mixture and top with the grated cheese.
- Bake for 15 minutes – until the cheese is bubbling and starting to colour.
- Meanwhile, combine the crème fraiche and lime juice.
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Serve the nachos, topped by the green chilli and coriander leaves, with the crème fraiche and avocado on the side.
