Loaded Nachos with Beans, Guacamole, Sour Cream

and Homemade Cheddar Cheese Sauce
These nachos are brought together with a creamy, homemade cheddar cheese sauce.
313 Reviews
Cals 1043 · Prot 35 · Carbs 104 · Fat 62
Vegetarian
Low-Carb
Try Hello Chef Now
30 min
Loaded Nachos with Beans, Guacamole, Sour Cream and Homemade Cheddar Cheese Sauce
These nachos are brought together with a creamy, homemade cheddar cheese sauce.
313 Reviews
Cals 1043 · Prot 35 · Carbs 104 · Fat 62
Vegetarian
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chilli
Red onion
1 Piece
Garlic cloves
2 Piece
Red pepper
1 Piece
Black beans
240 Grams
Vegetable oil
1 Tbsp
Taco seasoning
10 Grams
Smoked paprika powder
2 Grams
Cumin powder
2 Grams
Chipotle powder
2 Grams
Tomato paste
30 Grams
Honey
15 Grams
Water
100 ML
Toppings
Avocado
1 Piece
Fresh coriander
15 Grams
Lime
1 Piece
Salt
1 Tsp
Tortilla chips
120 Grams
Mild tomato salsa
60 Grams
Sour cream 4*
60 Grams
Cheese sauce
Salted butter 4*
10 Grams
Plain flour 10*11*
10 Grams
Whole milk 4*
200 ML
Grated orange cheddar 4*
90 Grams
Salt
0.5 Tsp

Allergens

*4 Milk, *10 Wheat, *11 Gluten
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

Peel and finely chop the onion. Peel and mince the garlic. De-seed and finely chop the peppers. Drain and rinse the black beans.
Make chilli

2 Make chilli

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the onion and peppers with a pinch of salt and fry for 5 min. Add the garlic, taco seasoning, smoked paprika, cumin and a pinch of chipotle (spicy!) and fry for 1 min further. Add the tomato paste, beans, honey and measured water and simmer, covered, for 10 min. After 10 min, use a potato masher to crush the beans.
Make guacamole

3 Make guacamole

Meanwhile, chop the avocado in half and remove the stone. Scoop the flesh into a bowl and mash with a fork. Finely chop the coriander and add half to the avocado with a squeeze of lime juice and a generous pinch of salt. This is your guacamole.
Start sauce

4 Start sauce

Heat a large non-stick pan or saucepan over a medium heat. Once hot, add the butter and flour and cook, stirring continuously, for 1 min or until a sandy paste has formed. Once a paste has formed, gradually whisk in the milk.
Finish sauce

5 Finish sauce

Once all the milk has been added, reduce the heat to low. Add the cheddar to the pot and stir until the cheese melts. If the sauce is too thick, add a splash of water. Season with salt to taste - this is your cheese sauce.
Serve

6 Serve

Arrange the nachos on plates. Top with the bean chilli, followed by the guacamole, tomato salsa and sour cream. Serve the cheese sauce to the side or drizzle all over. Garnish with any remaining coriander.
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