Chipotle Chilli Bean Nachos
PREP 10 MIN•COOK 30 MIN
EF
GF
NS
NF
V
Number of servings
2
1 olive oil spray
1 small red onion diced
1 tsp chipotle chilli seasoning or to taste
salt & pepper, to taste
1 tin of black beans (400g tin) drained & rinsed
1⁄3 cup (80ml) water
50g natural corn chips (low salt)
1 medium tomato roughly chopped
1⁄3 cup (40g) cheddar cheese grated
1⁄4 avocado (medium) diced
1⁄4 cup (60g) Greek yogurt (or dairy-free alternative)
4 sprigs of fresh coriander leaves picked
1⁄2 lime cut in wedges
Preheat oven to 180°C/fan-forced 160°C/gas 4.
Spray a non-stick frypan with oil and place over medium heat. Saute onion, stirring frequently, for about 5 minutes or until softened.
Add chipotle powder, season with salt and pepper, and cook for another minute.
Add beans and stir to coat.
Add water and cook for another 3-5 minutes or until beans have heated through.
Gently mash some of the beans, leaving some whole to give some texture.
Add bean mixture to the centre of a baking tray or dish, and gently spread it out to almost cover the dish. Add chips around the edges.
Scatter over tomato and cheese and bake for 10-12 minutes or until cheese is melted and lightly golden.
Top with avocado, yogurt and coriander and serve with lime wedges.
Energy (kJ)
1917 kJ / 456 cals
Protein
20 g
Fat
22 g
Sat. Fat
8.3 g
Carbs
37.2 g
Sugar
8 g
Fiber
15.4 g
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