Warm Nachos with Grilled Cheddar + Black Bean Cream
"This recipe is more like chilaquiles, the original inspiration for nachos. They are not quite as crisp as Tex-Mex nachos - they're meant to be a bit soggy! - but I think they taste way better. First, make a creamy black bean sauce to envelop the tortilla chips. Then top with grated cheese and bake until golden and bubbling. They are delicious and packed full of goodness, with all the beans, fresh salsa and herbs. We all love them" ThomasinaThis is an EXCLUSIVE recipe from Thomasina's new cookbook 'Mexican Table' - grab your copy here!
Source: Bold Bean Co
Ingredients
- blank
- jar Queen Black Beans - with their bean stock
- mature Cheddar, grated
- sobrasada
- rapeseed oil or olive oil
- lime juice
- good-quality corn tortillas
- Chipotle paste
- ripe avocados, sliced
- A handful of coriander leaves
- sour cream, loosened with 1–2 tbsp milk for drizzle
- pickled jalapeños
- cherry tomatoes, quartered
- small red onion, finely diced
- to 1 jalapeño chilli, finely chopped
- A small bunch of coriander
- Juice of 1 large lime
- extra virgin olive oil
- A small pinch of soft light brown sugar
- sea salt, or to taste