Sweetcorn and Black Bean Nachos

Name: Sweetcorn and Black Bean Nachos
Prep time: 50 min
Cook time: 15 min
Total time: 65 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 cob sweetcorn; 400g can black beans; 200g Waitrose Essential Salted Tortilla Chips; 200g Waitrose Summer Chilli Firecracker Melting Cheese Dip; 1 red onion; 2 cloves garlic; 2 large red chillies; 28g coriander; 400g can chopped tomatoes; 175g mature cheddar cheese; 100g soured cream; 1 large ripe avocado; 2tbsp olive oil

1h 5m

Time

Price

Standard

Difficulty

“This nachos dish is perfect for sharing with drinks in the garden”

— Gayle Chapman

Method

Step 1

Preheat your oven to 220ºC, 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!