Black Bean Nachos + DIY Tortilla Chips with Meg Yonson!


Trust us when we say you’re going to want to cook Meg Yonson’s Black Bean Nachos with The Lot ASAP!! It’s all the GOOD things in life in one simple, nutritious, and very delicious family friendly dish. Most Corn Chips contain nasty seed oils so Meg whipped up her own using corn tortillas!!  It’s a simple (but genius) hack and swap that we are SO excited to share with you!! 

INGREDIENTS

  • 8 X 15cm white corn tortillas (I love the brand La Tortilleria)

  • Olive oil spray (non-aerosol can)

  • Pinch sea salt 

  • 1 tablespoon extra-virgin olive oil 

  • 400g can black beans (organic and BPA free), drained and rinsed 

  • 1 teaspoon each ground cumin and smoked paprika 

  • ¾ cup GOOD SUGO Napoli sauce 

  • ½ cup GOOD BONES Chicken Broth To Go  

  • 100g grated cheddar cheese, additive free 

  • 250g cherry tomatoes, sliced into quarters

  • 1 avocado, diced 

  • 1 small red onion, finely sliced 

  • ¼ cup finely chopped coriander leaves

  • 2 spring onions stems, finely sliced 

  • 2 tablespoons GOOD FAT Aioli

  • 1 tablespoon GOOD SAUCE Hot Habanero 

  • Lime wedges, to serve


METHOD

  1. Preheat your oven to 180℃ fan forced. 

  2. Slice each of the corn tortillas into 8 triangles. Place across two large baking trays in one layer and spray over extra-virgin olive and sprinkle over a little sea salt. Place into the oven and bake for 20 minutes, flipping the chips after 10 minutes, spraying with a little more olive oil, and baking until golden brown and crisp. Remove and allow to cool on the trays. 

  3. Meanwhile, heat the olive oil in a large frying pan over medium-high heat. Add the black beans, cumin and paprika. Cook, stirring for 1 minute, until fragrant. Add the GOOD SUGO Napoli Sauce and GOOD BONES Chicken Broth. Cook, stirring for 5 minutes, until well combined and thick. 

  4. Place down a sheet of baking paper on one of the baking trays. Place on the corn chips, spoon over the bean mixture and sprinkle over the cheese. Place into the oven and bake for 15 minutes, until the cheese is melted and golden. 

  5. Serve the nachos with the cherry tomatoes, avocado, onion, coriander and spring onion sprinkled on top. Drizzle over the GOOD FAT Aioli and GOOD SAUCE Hot Habanero.

Notes: 

Leftover GOOD SUGO: Freeze into large silicone ice cube trays. 

Leftover GOOD BONES Chicken Broth To Go: Freeze into a glass jar and use at a later date!

Undivided Food