Loaded nachos
Warm cumin beans and sweetcorn over tortilla chips, with a cold avocado salsa and jalapeños on top. A sharing plate for film night, ready in 25 minutes.
- Time
- 25 min
- Serves
- 2
- Kind
- Party platters
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Drain and rinse the black beans and drain the sweetcorn. Warm them together in a small pan with the cumin, 2 tablespoons of water and a pinch of salt over a medium heat for 4 to 5 minutes, until hot, mashing a few of the beans.
- Dice the cherry tomatoes and roughly chop the coriander. Halve and stone the avocado and cut the flesh into small cubes.
- Mix the tomatoes, avocado and coriander with the juice of the lime and a pinch of salt for a chunky salsa.
- If the jalapeños are whole, slice them.
- Spread the tortilla chips over a large plate or platter and spoon the hot beans and sweetcorn on top.
- Add the salsa and jalapeños and serve at once, before the chips soften.
Tip Keep the beans and the salsa apart until the last moment, so the chips stay crisp as long as possible.
Per portion
| Energy | 764 kcal |
| Protein | 20 g |
| Carbohydrate | 84 g |
| of which sugars | 12 g |
| Fat | 33 g |
| of which saturates | 5 g |
| Fibre | 20 g |
| Salt | 1.66 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- tortilla chips150 g
- black beans1 tin
- sweetcorn1 tin
- avocado1
- cherry tomatoes130 g
- jalapeños30 g
- lime1
- coriander½ bunch
- cumin1 tsp
