Avocado & Black Bean Nachos… By Lucy Simmons

By lucy  , , ,   ,

April 30, 2015

A truly simple midweek dish to prepare and share together, crispy nachos smothered in zingy tomato and chilli sauce, a generous scattering of black beans & tiny nuggets of sweetcorn, topped off with avocado, melted cheese and a handful of jalapeños.... Vibrant with a great explosion of taste and texture to stir all of your senses.

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 1


6 Handful Tortilla crisps

350 Grams Sweet chilli & tomato sauce

300 Grams Black beans

250 Grams Sweetcorn

2 Medium Ripe avocado

2 Handful Of your favourite cheese

1 Scattering Jalapeños

1 Handful Pepper dew peppers

Heaped tbsp Coriander & soured cream


1.  Preheat the oven to 180C/ gas mark 4.  Place the tortilla chips into a large heatproof oven to table dish, pour over the tomato and chilli sauce and gently mix it together.  Scatter over the black beans and sweetcorn.

2.  Peel, stone and roughly chop the avocado and scatter over the top of the tortillas, sprinkle over your choice of cheese or cheeses grated, laden with halved jalapeños on top and bake for 15 minutes, until pipping hot, keeping your eyes peeled, you do not want burnt offerings.  Serve with ripped coriander.

3.  Serve as a side, or as a sharing dish at a party.  Amazing with a homemade beef, chicken or turkey chilli, soured cream and a heap of freshly made salad leaves.............Enjoy.


A Tortilla and Nacho feast.


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