Loaded Nachos with Beans, Guacamole, Sour Cream

Name: Loaded Nachos with Beans, Guacamole, Sour Cream and Homemade Cheddar Cheese Sauce
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Red onion; 2 Piece of Garlic cloves; 1 Piece of Red pepper; 240 Grams of Black beans; 1 Tbsp of Vegetable oil; 10 Grams of Taco seasoning; 2 Grams of Smoked paprika powder; 2 Grams of Cumin powder; 2 Grams of Chipotle powder; 30 Grams of Tomato paste; 15 Grams of Honey; 100 ML of Water; 1 Piece of Avocado; 15 Grams of Fresh coriander; 1 Piece of Lime; 1 Tsp of Salt; 120 Grams of Tortilla chips; 60 Grams of Mild tomato salsa; 60 Grams of Sour cream; 10 Grams of Butter; 10 Grams of Plain flour; 200 ML of Whole milk; 90 Grams of Grated orange cheddar; 1 Tsp of Salt

and Homemade Cheddar Cheese Sauce

These nachos are brought together with a creamy, homemade cheddar cheese sauce.

51 Reviews

Cals 1115 · Prot 34 · Carbs 99 · Fat 69

Vegetarian

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.

51 Reviews

Cals 1115 · Prot 34 · Carbs 99 · Fat 69

Vegetarian

Ingredients

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

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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4661 / 1115
Fats (g)	68.5
of which saturated (g)	27.6
Carbohydrates (g)	99
of which sugars (g)	21.3
Fibers (g)	21.9
Proteins (g)	34.3
Salt (g)	3.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

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.

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.

Tip! Become an avocado ripening pro! If your avocado's still hard but you plan to use it the next day, put it in a brown paper bag with an apple or a banana.

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.

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.

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.

More recipes like this