Hot and Cheesy Black Bean Nacho Dip

with Avocado
Busy and tired? What a great excuse for having crisps for dinner!
Cals 1204 · Prot 42 · Carbs 118 · Fat 69
Vegetarian
Quick & Easy
Low-Carb
Try Hello Chef Now
20 min
photo
Busy and tired? What a great excuse for having crisps for dinner!
Cals 1204 · Prot 42 · Carbs 118 · Fat 69
Vegetarian
Quick & Easy
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
For pan
Black beans
240 Grams
Brown onion
1 Piece
Garlic cloves
2 Pieces
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Tomato paste
30 Grams
Smoked paprika powder
2 Grams
Coriander cumin powder
4 Grams
Chipotle powder
2 Grams
Chopped tomatoes
400 Grams
Water
50 ML
Vegetable stock cube
0.5 Pieces
Black pepper
0.5 Tsp
Grated mozzarella
60 Grams
Grated orange cheddar
60 Grams
To serve
Avocado
2 Pieces
Large red chilli
1 Piece
Lime
2 Pieces
Fresh coriander
15 Grams
Nachos
120 Grams

Tips for fussy eaters

Make a separate batch and keep the spices mild. Make it extra cheesy!

Pro tip

Prepare in advance until step 3 and reheat with a splash of water, just in time for dinner. Don't forget the cheese!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep vegetables

Rinse and drain the black beans. Peel and finely chop the onion and garlic.
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2 Fry

Heat a large pan over a medium-high heat with a drizzle of oil. Fry the onion with a pinch of salt for 5 min until translucent. Add the garlic, tomato paste, smoked paprika, coriander cumin powder and chipotle (spicy!) and cook for 1 min further.
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3 Simmer

Add the drained black beanschopped tomatoes, measured water, crumbled stock cube and black pepper. Bring to a simmer and stew over a low heat for 10 min, stirring occasionally. Add a splash of water, if needed.
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4 Prep toppings

Meanwhile, halve the avocado and remove its stone. Scoop the avocado out of its skin, using a spoon, then slice it. Thinly slice the red chilli. Slice the lime to wedges. Chop the fresh coriander.
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5 Add cheese

Sprinkle the bean stew with the grated mozzarella and cheddar. Remove the pan from the heat and cover with a lid for 1-2 min until the cheese melts.
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6 Serve

Add the avocado, red chilli (spicy!), lime and fresh coriander. Serve the nachos on the side. 

Tips for fussy eaters

Make a separate batch and keep the spices mild. Make it extra cheesy!

Pro tip

Prepare in advance until step 3 and reheat with a splash of water, just in time for dinner. Don't forget the cheese!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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