Sweetcorn and Black Bean Nachos
In collaboration with
1h 5m
β€œThis nachos dish is perfect for sharing with drinks in the garden”
β€” Gayle Chapman


Serves 4


Step 1

Preheat your oven to 220ΒΊC, then warm 1tbsp oil in a frying pan over a medium heat and cut the corn kernels away from the cob. Cook the corn in the pan for 6-7 minutes until golden and beginning to brown, stirring often. Set the corn aside and return the pan to the heat

Step 2

Separate the coriander leaves and stalks, chop the red onion, garlic, avocado and coriander stems, deseed and finely chop the chilli and grate the cheddar. Add the onion to the pan along with 1tbsp oil and cook for 8-10 minutes or until beginning to soften, then add the chilli, garlic and coriander stems

Step 3

Cook for a further 2 minutes, then stir in the chopped tomatoes. Drain and rinse the black beans and add to the pan along with 75mnl water. Cover and simmer for 20 minutes until thickened

Step 4

Arrange the tortilla chips in a large ovenproof dish, then top with the cooked beans salsa. Sprinkle over the sweetcorn and cheddar, the bake for 12-15 minutes or until the cheese is melted and bubbling. Top with soured cream, avocado and coriander leaves, then serve and enjoy!
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Psst. There's more in the app.
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