Loaded Black Bean Nachos (Gluten Free, Veggie, Vegan Option)
You just cannot go wrong with the total burst of flavour that comes from a plate full of loaded nachos. It’s basically a socially acceptable way to have crisps and dip for dinner, and I am ALL for it.
A lot of the nacho recipes I saw used meat, and the veggie alternatives just didn’t seem that exciting, so I thought I’d create my own! My loaded nachos are topped with spiced black beans and cheese, heaped with guac, salsa and sour cream, freshened up with fresh tomatoes, and given a spicy kick with chilli.
The weather is heating up a bit as I’m writing this, and these are just the perfect summer dinner. It’s also looking like we might be starting to see the end of lockdown (touch wood!), so this would be a perfect dish to share with friends.
It’s also SO EASY to make. Very little prep, and took me around half an hour from start to finish. You have the option to buy or make most of the ingredients -so I would go as far as to say it’s a failsafe option for the not-so-confident cook.
If you make my Loaded Black Bean Nachos I’d love to see - you can tag me in your pics on instagram @the.gfg
Ingredients
1 tin black beans
200g chopped tomatoes
1 bag of nachos/tortilla chips (make sure they’re gluten free - some contain wheat)
Roughly 100g chunk of cheese (or vegan alternative)
1 red onion
1 clove garlic
1 tsp cumin
1/2 tsp paprika
1/2 tsp chilli powder
150g cherry tomatoes
Guacamole (bought or homemade - for my recipe search Guacamole Graveyard but use 1/2 quantities)
Salsa
Sour cream (optional)
A green chilli or jalapenos (optional)
Coriander (optional)
Method
Heat the oven to 180°C.
Dice the onion and crush the garlic. Heat 1tbsp oil in a saucepan and fry the onion and garlic for around 5 minutes until softened and turning golden.
Add the paprika, cumin and chilli powder and cook for a further minute. Drain the black beans and add these to the pan. Cook for 2 minutes then add the 200g chopped tomatoes. Stir over a medium heat for around 5 minutes.
Lay out your nachos on an oven tray, they should be densely packed. Grate half the cheese over the nachos, then spread the black bean mix over the nachos and top with the remaining cheese. Put in the oven and cook for around 15 minutes or until the cheese is melted.
Meanwhile, chop your cherry tomatoes in half. Roughly chop your coriander (if using) and chop your green chilli or jalapenos (if using).
Spread out the cherry tomatoes and chilli/jalapenos (if using) on top of the nachos, then dollop on the guacamole and salsa. Finish with a drizzle of sour cream and a scattering of coriander.
