Corn and Black Bean Nachos

Corn and Black Bean Nachos A twist on a Mexican classic.  Simple but SO yummy
Servings: 2 yield(s)
Ingredients
  • 2 tbsp Olive oil
  • Kernels of 1 cob of fresh Corn
  • 0.5 a Red Onion - finely diced
  • 0.5 a Red Capsicum (Bell Pepper) - 1cm dice
  • 2 cloves Garlic - minced
  • 1 tsp ground Cumin seed
  • 1 tsp ground Coriander seed
  • 0.5 bunch fresh Coriander - leaves picked and stalks finely chopped
  • 1 Chipotle chilli in adobo sauce (smoked and pickled Jalapeño) - chopped
  • 1 Bay leaf
  • 200 g tinned chopped Tomatoes (OR 250 fresh Tomatoes, cored and chopped)
  • 400 g tin Black Beans - drained and rinsed
  • 0.5 cup vegetable Stock
  • 100 g Corn Chips
  • 100 g tasty Cheese - grated
    • To Serve
  • 1 ripe Avocado - roughly chopped
  • 0.5 a fresh lime - juiced (other half in wedges)
  • 0.33 cup Crème Fraiche (OR Sour Cream)
  • 1 long Green Chilli - chopped
Instructions
  1. Heat 1 TBS of the oil in a large frying pan, over a high heat. Add the corn kernels and cook, stirring occasionally, until golden – about 5 minutes. Remove and set aside.
  2. Reduce the heat to medium-high, add the remaining oil, onion and capsicum and cook, stirring occasionally, for 5 minutes.
  3. Add the garlic, cumin, coriander and coriander stalks and cook, stirring, until the garlic is fragrant but not coloured – 2 minutes.
  4. Preheat the oven to 180°C (fan-forced, 200°C conventional)
  5. Add the tomatoes, beans and stock, mix thoroughly, bring to a simmer and cook, uncovered, stirring occasionally, for 20 minutes.
  6. Add the corn kernels and stir through.
  7. Spread the corn chips over a shallow baking dish, spoon over the bean mixture and top with the grated cheese.
  8. Bake for 15 minutes – until the cheese is bubbling and starting to colour.
  9. Meanwhile, combine the crème fraiche and lime juice.
  10. Serve the nachos, topped by the green chilli and coriander leaves, with the crème fraiche and avocado on the side.