¼ cup (60ml) extra virgin olive oil
2 corn cobs, kernels sliced
1 red onion, finely chopped
1 red capsicum, seeds removed, finely chopped
1 carrot, coarsely grated
3 garlic cloves, crushed
1 ½ tsp dried oregano
1 tsp sweet paprika
1 bunch coriander, stalks finely chopped, leaves picked
1/3 cup (80ml) Smokey chipotle sauce
400g canned black beans, including canning liquid
200g corn chips
200g coarsely grated cheese (dairy or plant based)
250g Cherry tomatoes, roughly chopped
2 ripe avocados, halved, skin removed
Juice of 1 lime, plus extra wedges to serve
Thinly sliced long green chillies, hot sauce (optional), to serve
Heat 1 tbs of oil in a large frypan over high heat. Add corn kernels and cook, stirring occasionally, for 5 minutes or until golden. Set aside until needed.
Add remaining 2 tbs oil to pan. Add onion, capsicum and carrot. Cook, stirring occasionally, for 5 minutes or until softened. Add garlic, oregano, paprika, coriander stalks and chipotle. Cook, stirring occasionally, for 2 minutes or until fragrant. Add beans, including can liquid, and use a masher or fork to break up beans slightly. Cook, stirring occasionally, for 8 minutes or until reduced slightly.
Preheat oven grill to high.
Spread corn chips over a roasting tray and spoon over bean mixture. Sprinkle with cheese and reserved corn and grill, checking regularly, for 5 minutes or until golden and bubbling.
Toss avocado and lime juice in a bowl and use a fork to mash slightly.
To serve, scatter nachos with tomatoes, chilli and coriander leaves. Serve with lime wedges, hot sauce (if using), and smashed avocado mixture alongside.
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