Loaded Nachos with Beans,

Cheese and Avocado

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Instructions

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1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Peel and chop the onion and garlic. Rinse and drain the red kidney beans and black beans in a colander.

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2 Make bean mix

Heat a pan over a medium-high heat with a drizzle of oil. Fry the onion with a pinch of salt for 5 min. Add the garlic and fry for 2 min further. Add the taco seasoning, sugar, tomato paste, drained kidney beansblack beans, measured water and black pepper. Simmer for 10 min.

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3 Melt cheese

Sprinkle the grated cheeses over the bean mix. Cover the pan with a lid and set aside.

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4 Prep toppings

Halve or slice the cherry tomatoes. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then chop it.

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5 Heat nachos

Line an oven tray with baking paper. Place the nachos on the tray. Heat the nachos in the oven for 5 min.

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6 Serve

Divide the hot nachos among plates. Top with the cheesy bean mix, cherry tomatoes, avocado cubes, tomato salsa and jalapeno slices.

Tips for fussy eaters

Separate a batch of the bean mix and keep the spices mild.

Pro tip

Not sure about having crisps for dinner? Serve the beans over small tortilla wraps instead. Save the nachos for the weekend!

Nachos are a staple of northern Mexican cuisine. They can be made from flour or corn tortillas.

Cooking Time: 30 min

Cals 1253.6 · Prot 47.4 · Carbs 149.7 · Fat 55.9

Ingredients

Number of people

Bean mix

Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Red kidney beans 240.00 Grams
Black beans 240.00 Grams
Olive oil 2.00 Tbsp
Salt 1.00 Tsp
Taco seasoning 15.00 Grams
Brown sugar 10.00 Grams
Tomato paste 70.00 Grams
Water 150.00 ML
Black pepper 0.50 Tsp
Grated cheddar cheese orange 60.00 Grams
Grated Monterey Jack Cheese 60.00 Grams

To serve

Nachos 200.00 Grams
Cherry tomatoes 150.00 Grams
Avocado 1.00 Pieces
Tomato salsa, mild 200.00 Grams
Jalapeno slices 30.00 Grams

Nachos are a staple of northern Mexican cuisine. They can be made from flour or corn tortillas.

Cooking Time: 30 min

Cals 1253.6 · Prot 47.4 · Carbs 149.7 · Fat 55.9

Instructions

photo

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Peel and chop the onion and garlic. Rinse and drain the red kidney beans and black beans in a colander.

photo

2 Make bean mix

Heat a pan over a medium-high heat with a drizzle of oil. Fry the onion with a pinch of salt for 5 min. Add the garlic and fry for 2 min further. Add the taco seasoning, sugar, tomato paste, drained kidney beansblack beans, measured water and black pepper. Simmer for 10 min.

photo

3 Melt cheese

Sprinkle the grated cheeses over the bean mix. Cover the pan with a lid and set aside.

photo

4 Prep toppings

Halve or slice the cherry tomatoes. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then chop it.

photo

5 Heat nachos

Line an oven tray with baking paper. Place the nachos on the tray. Heat the nachos in the oven for 5 min.

photo

6 Serve

Divide the hot nachos among plates. Top with the cheesy bean mix, cherry tomatoes, avocado cubes, tomato salsa and jalapeno slices.

Tips for fussy eaters

Separate a batch of the bean mix and keep the spices mild.

Pro tip

Not sure about having crisps for dinner? Serve the beans over small tortilla wraps instead. Save the nachos for the weekend!

Ingredients

Number of people

Bean mix

Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Red kidney beans 240.00 Grams
Black beans 240.00 Grams
Olive oil 2.00 Tbsp
Salt 1.00 Tsp
Taco seasoning 15.00 Grams
Brown sugar 10.00 Grams
Tomato paste 70.00 Grams
Water 150.00 ML
Black pepper 0.50 Tsp
Grated cheddar cheese orange 60.00 Grams
Grated Monterey Jack Cheese 60.00 Grams

To serve

Nachos 200.00 Grams
Cherry tomatoes 150.00 Grams
Avocado 1.00 Pieces
Tomato salsa, mild 200.00 Grams
Jalapeno slices 30.00 Grams
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