Mexican Black Bean and Corn Nachos

This delicious Nacho recipe from internationally renowned chef Matt Preston, may be the greatest Mexican dish ever! You be the judge!

Note- Vegans can use melty vegan cheese.

Matt Preston’s Mexican Black Bean and Corn Nachos

Serves – 4

Prep Time – 20 mins

Cook Time – 1 hr

Ingredients –

2 tbs extra virgin olive oil
2 corn cobs, kernels sliced
1 red onion, finely chopped
1 red capsicum, seeds removed, chopped
3 garlic cloves, crushed
2 tsp each ground cumin & ground coriander
1 bunch coriander, stalks thinly sliced, leaves picked
2 chipotle chillies in adobo sauce
1 bay leaf
400g can chopped tomatoes
2 x 400g cans black beans, rinsed, drained
1 cup (250ml) vegetable stock
170g corn chips
200g coarsely grated cheddar
2 ripe avocados, chopped
Juice of 1 lime, plus extra wedges to serve
Thinly sliced long green chillies, creme fraiche & Tabasco (optional), to serve

Method

1. Heat half the oil in a large frypan over high heat. Add corn kernels and cook, stirring occasionally, for 6 minutes or until golden. Set aside until needed.
2. Add remaining 1 tbs oil to pan. Add onion and capsicum, and cook, stirring occasionally, for 5 minutes or until softened. Add garlic, spices, coriander stalks, chipotle chillies and bay leaf, and cook, stirring occasionally, for 2 minutes or until fragrant. Add tomatoes and cook, breaking up with a wooden spoon, for 1 minute or until heated through. Stir through black beans and stock, bring to a simmer and cook, stirring occasionally, for 30 minutes or until thickened and reduced. Stir through corn kernels.
3. Preheat the oven to 180°C.
4. Spread corn chips over a baking tray and spoon over bean mixture. Sprinkle over cheese. Bake for 15 minutes or until cheese is golden and bubbling. Turn off oven, leaving tray in oven to keep nachos warm and melty until ready to serve.
5. Meanwhile, toss avocado and lime juice in a bowl with 1/2 tsp salt flakes.
6. Remove nachos from oven and scatter over chilli. Spoon over creme fraiche, top with coriander leaves and serve with lime wedges, Tabasco, if using, and avocado mixture alongside.

Source – delicious.com.au