It's Nachos Night! Make these tasty, veg-forward, high fibre, black bean nachos for a fun dinner to share around the table.

Nachos on a weeknight? Don't mind if I do! These are a great and easy dinner option when you feel like super tasty Mexican that'll be ready in a jiffy.

What do you need to make these Black Bean Nachos?

1.5 avocado
1 lime
½ tsp salt and pepper 1.5 teaspoon total for the recipe
1 brown onion
2 cloves garlic
1 tbsp olive oil
2 tsp cumin seeds
2 tsp smoked paprika
½ tsp salt and pepper 1.5 teaspoon total for the recipe
400 g black beans canned
¼ cup water
300 g cherry tomatoes
230 g corn chips
180 g cheddar and mozzarella grated cheese mix
½ bunch coriander cilantro
1 lime (juice)
1 jalapeno chilli fresh
¼ cup Greek yoghurt
½ tsp salt and pepper 1.5 teaspoon total for the recipe
½ tsp chilli flakes opt.

Top tip when making Black Bean Nachos

Make sure the onions are fairly soft before you add the bean mixture into the pan, so they start to soften into the bean mix.

Substitutions

Dairy free - swap Greek yoghurt for dairy free sour cream, and cheese for shredded dairy free parmesan cheese.

Optional Add-ins

Fresh Jalapeno chilli is a great addition to the top of the Nachos.

Kid-Friendly Variations

Skip the chilli
Serve your child elements of their black bean nachos deconstructed.

Equipment

You will need an oven grill, a baking tray, a frying pan, a stovetop.

Recipe

Black Bean Nachos

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Course: Main Course

Cuisine: American, Modern Australian

Keyword: Black Bean Nachos, Black beans, Nachos

Total Time: 30

Servings:

Equipment

Oven grill
Baking tray
Frying pan
Stovetop

Ingredients

1.5 avocado
1 lime
½ teaspoon salt and pepper 1.5 teaspoon total for the recipe
1 brown onion
2 cloves garlic
1 tablespoon olive oil
2 teaspoon cumin seeds
2 teaspoon smoked paprika
½ teaspoon salt and pepper 1.5 teaspoon total for the recipe
400 g black beans canned
¼ cup water
300 g cherry tomatoes
230 g corn chips
180 g cheddar and mozzarella grated cheese mix
½ bunch coriander cilantro
1 lime (juice)
1 jalapeno chilli fresh
¼ cup Greek yoghurt
½ teaspoon salt and pepper 1.5 teaspoon total for the recipe
½ teaspoon chilli flakes opt.

Instructions

Turn on your grill and line a tray with baking paper.
Peel avocado and spoon flesh into a bowl. Squeeze lime juice into the bowl, then season with salt and pepper (opt.). Set aside.
1.5 avocado, 1 lime, ½ teaspoon salt and pepper
Peel and slice onion, and peel and chop garlic.
1 brown onion, 2 cloves garlic
Heat olive oil in a frying pan on medium high, and add onion, garlic, cumin, paprika, salt and pepper (opt.), and stir for 1-2 minutes until fragrant.
1 brown onion, 2 cloves garlic, 1 tablespoon olive oil, 2 teaspoon cumin seeds, 2 teaspoon smoked paprika, ½ teaspoon salt and pepper
Drain black beans and add to the pan with water and stir, cooking for 5 mins, until thickened. Turn off the heat.
400 g black beans, ¼ cup water
Slice tomatoes into quarters. Option to set some on your child's plate now if they prefer elements served separately.
300 g cherry tomatoes
Lay ⅓ of the corn chips, bean mix, tomatoes and cheese on the tray. Repeat until you have 3 layers, then pop on the lowest grill rack for 2-3 mins, or until cheese melts. OR option to serve your child elements separately now if prefered.
230 g corn chips, 180 g cheddar and mozzarella, 300 g cherry tomatoes
Roughly chop coriander leaves and finely chop stalks. Finely slice fresh Jalapeno (optional).
½ bunch coriander, 1 jalapeno chilli
Serve kids nachos with guacamole and yoghurt on the side. For adults, top melted nachos with guacamole, Greek yoghurt, coriander and Jalapeno. Squeeze over lime and season with salt and pepper. Add chilli flakes if you want.
1 lime, ¼ cup Greek yoghurt, ½ teaspoon salt and pepper, ½ teaspoon chilli flakes