Hot and Cheesy Black Bean Nacho Dip

with Avocado
Busy and tired? What a great excuse for having crisps for dinner!
526 Reviews
Cals 1123 · Prot 35 · Carbs 96 · Fat 69
Vegetarian
Quick & Easy
Low-Carb
Try Hello Chef Now
20 min
Hot and Cheesy Black Bean Nacho Dip with Avocado
Busy and tired? What a great excuse for having crisps for dinner!
526 Reviews
Cals 1123 · Prot 35 · Carbs 96 · 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 4*
60 Grams
Grated orange cheddar 4*
60 Grams
To serve
Avocado
2 Pieces
Large red chilli
1 Piece
Lime
2 Pieces
Fresh coriander
15 Grams
Nachos
120 Grams

Allergens

*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

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

Instructions

Prep vegetables

1 Prep vegetables

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

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.
Simmer

3 Simmer

Add the drained black beans, chopped 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.
Prep toppings

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.
Add cheese

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.
Serve

6 Serve

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