Vego Bean Nachos

Nutrition per serve

Ingredients

• 1pcs tomato
• 1pcs Lebanese cucumber
• 1clove garlic
• 100g cheddar
• 380g black beans
• 150g corn chips
• 50g tomato paste
• 20g chipotle in adobo sauce
• 15ml olive oil
• 15ml barbecue sauce

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Cut the tomato and cucumber into 1cm chunks. Crush or finely chop the garlic. Coarsely grate the cheese. Drain and rinse the beans.
2. Step 2 — Bake corn chips
   Spread the corn chips over the lined tray. Bake for 5-6 mins until lightly toasted.
3. Step 3 — Cook bean mixture
   Meanwhile, heat 1 tbs olive oil in a medium frypan over medium heat. Cook the beans, garlic, half the tomato paste*, half the chipotle* (see Make it yours), half the tomato, 1 tbs barbecue sauce and 60ml (¼ cup) water, stirring, for 3-4 mins until the beans are warmed through and tomato is broken down. Remove from heat. Taste, then season with salt and pepper.
4. Step 4 — Melt cheese
   Scatter half the cheese over the corn chips on the tray and bake for a further 1-2 mins until the cheese is melted.
5. Step 5 — Serve up
   Divide the cheesy corn chips among bowls (take care as they are hot) and top with the bean mixture. Scatter with the cucumber, remaining tomato and remaining cheese and enjoy!
6. Step 6 — Make it yours
   Chipotle is a smoky Mexican sauce with a mild chilli kick. Feel free to add more if you like heat, or reduce the amount to taste.

Allergens

Milch