Hot and Cheesy Black Bean Nacho Dip

with Avocado

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low-carb
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low-carb
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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!

Busy and tired? What a great excuse for having crisps for dinner!

Cooking Time: 20 min

Cals 1255 · Prot 39 · Carbs 112 · Fat 79

Gluten-Free

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

Busy and tired? What a great excuse for having crisps for dinner!

Cooking Time: 20 min

Cals 1255 · Prot 39 · Carbs 112 · Fat 79

Gluten-Free

Instructions

photo

1 Prep vegetables

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

photo

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.

photo

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.

photo

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.

photo

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.

photo

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!

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
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