Loaded Nachos with Black Beans, Peppers, Sour Cream

and Homemade Cheddar Cheese Sauce
These nachos are brought together with a creamy, homemade cheddar cheese sauce.
Cals 1210 · Prot 40 · Carbs 116 · Fat 68
Vegetarian
Low-Carb
Try Hello Chef Now
30 min
photo
These nachos are brought together with a creamy, homemade cheddar cheese sauce.
Cals 1210 · Prot 40 · Carbs 116 · Fat 68
Vegetarian
Low-Carb
Try Hello Chef Now
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Ingredients
Number of People:
Chilli
Black beans
240 Grams
Red pepper
1 Piece
Red onion
1 Piece
Tomato paste
30 Grams
Taco seasoning
10 Grams
Chipotle powder
2 Grams
Smoked paprika powder
2 Grams
Cumin powder
2 Grams
Garlic paste
10 Grams
Water
50 ML
Honey
15 Grams
Toppings
Tomatoes
1 Piece
Spring onion
40 Grams
Avocado
1 Piece
Lime
1 Piece
Salt
1 Tsp
Tortilla chips
120 Grams
Sour cream
60 Grams
Cheese sauce
Salted butter
10 Grams
Plain flour
10 Grams
Whole milk
200 ML
Grated orange cheddar
120 Grams
Salt
0.5 Tsp

Tips for fussy eaters

Customise your nachos by removing any undesirables!

Pro 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.

Before you start

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

Instructions

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1 Prep toppings

Drain the black beans. Finely chop the tomatoes. De-seed and finely chop the red peppers. Finely chop the spring onions. Peel and finely chop the onion.
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2 Make chilli

Heat a large non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and fry for 5 min. Add the red peppertomato pasteblack beanstaco seasoning (spicy!), chipotle (spicy!) smoked paprikacumin and garlic paste. Fry for 2 min. Add the measured water and simmer, covered, for 5 min further. 
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3 Prep avo

Meanwhile, scoop the avocado out of its skin using a spoon into a bowl. Squeeze the lime over the avocado, season with a pinch of salt and mash with a fork. Refrigerate. 
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4 Start sauce

Heat a pot over a medium heat with the butter. Once melted, whisk in the flour and cook for 1 min or until the mixture turns into a thick paste. Remove the pot from the heat, whisk the milk into the flour and butter mixture. Return to a medium heat and bring to a simmer, stirring continuously for 3 min or until thickened.  
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5 Finish sauce

Once thickened, reduce the heat to low. Add the cheddar and a pinch of salt to the pot and stir until the cheese melts. If the sauce is too thick, add a splash of water - this is your cheese sauce
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6 Serve

Add the honey to the chilli. Arrange the nachos on plates. Top with the peppers and beans, followed by the tomatoes, mashed avocado and sour cream. Serve the cheese sauce to the side or drizzle all over. Garnish with the spring onions.

Tips for fussy eaters

Customise your nachos by removing any undesirables!

Pro 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.

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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