Hot and Cheesy Black Bean Nacho Dip
with Avocado
Instructions
1 Prep vegetables
Rinse and drain the black beans. Peel and finely chop the onion and garlic.
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.
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.
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.
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.
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
For pan
To serve
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
1 Prep vegetables
Rinse and drain the black beans. Peel and finely chop the onion and garlic.
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.
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.
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.
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.
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
For pan
To serve
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