Loaded Nachos with Beans,

Cheese and Avocado
Nachos are a staple of northern Mexican cuisine. They can be made from flour or corn tortillas.
Cals 1370 · Prot 49 · Carbs 158 · Fat 65
Vegetarian
Family-Friendly
Try Hello Chef Now
30 min
photo
Nachos are a staple of northern Mexican cuisine. They can be made from flour or corn tortillas.
Cals 1370 · Prot 49 · Carbs 158 · Fat 65
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Bean mix
Red onion
1 Piece
Garlic cloves
2 Pieces
Red kidney beans
240 Grams
Black beans
240 Grams
Olive oil
2 Tbsp
Salt
1 Tsp
Taco seasoning
15 Grams
Brown sugar
10 Grams
Tomato paste
70 Grams
Water
150 ML
Black pepper
0.5 Tsp
Grated orange cheddar
60 Grams
Grated Monterey Jack
60 Grams
To serve
Nachos
200 Grams
Cherry tomatoes
150 Grams
Avocado
1 Piece
Mild tomato salsa
200 Grams
Jalapeno slices
30 Grams

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!

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

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!

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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