Homemade Cheesy Bean Nachos
with creme fraiche and coriander
These fully loaded nachos are laden with melted cheese and spiced beans. A dish that's as fun to make as it is to eat—and which the whole family can enjoy.
Tags:
Quick
•Veggie
•Optional Spice
•Eat Me First
Allergens:
Wheat
•Milk
Total Time25 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
8 unit(s)
Tortilla
(Contains Wheat)
2 pack(s)
Red Kidney Beans
1 pack(s)
Chopped Tomato with Onion & Garlic
2 sachet(s)
Mexican Style Spice Mix
1 sachet(s)
Dried Chilli Flakes
1 unit(s)
Lime
50 grams
Grated Cheese
(Contains Milk)
5 grams
Coriander
125 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kcal)1116 kcal
Energy (kJ)4668 kJ
Fat46.41 g
of which saturates27.5 g
Carbohydrate119.49 g
of which sugars18.43 g
Dietary Fiber26.13 g
Protein44.86 g
Cholesterol0 mg
Salt5.52 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Oven dish
•Sieve
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Zest the lime. Squeeze half and cut the rest into wedges.
- Roughly chop the coriander (stalks and all).
- In a small bowl mix the creme fraiche together with the lime zest.
- Season to taste with salt and pepper.
2
- Place a large pot over medium-high heat with a drizzle of oil.
- When the oil is hot, add the chopped tomato, Mexican spice mix and chilli flakes (use less if you don't like spice).
- Stir to combine then leave to simmer until thickened and slightly sticky, 6-8 mins.
3
- Drain and rinse the kidney beans in a sieve.
- Add the beans to the pot along with the lime juice and half the coriander.
- Season to taste with salt, pepper and sugar.
4
- Pop the beans into an oven dish.
- Scatter the grated cheese evenly over the top.
- Bake for 8-10 mins, until the cheese has melted and is bubbling.
5
- Meanwhile, cut each tortilla into quarters to create even-sized triangles (use scissors if you like).
- Lay out on a baking tray in a single layer (use two trays if necessary).
- Bake in the oven for 6-8 mins, until crispy and golden.
TIP: Keep an eye on them so they don't burn.
6
- When ready, share the baked tortilla chips between plates.
- Top with a serving of cheesy beans and a sprinkling of the remaining coriander.
- Finish with a dollop of the zesty creme fraiche.
- Serve lime wedges alongside.
