MEX­I­CAN BLACK BEAN & CORN NA­CHOS

delicious - - MATT PRESTON -

SERVES 4

“This na­cho tray bake might be the great­est of all time! Just go heavy on the corn, sour cream and green­ery to make you feel bet­ter about its 3am post­pran­dial deca­dence. Ve­g­ans: use melty ve­gan cheese and mash two av­o­ca­dos with the lime juice to make a creamy ‘mole’.”

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 and

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 and Tabasco (op­tional), to serve

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.

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. Pre­heat the oven to 180°C. 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.

Mean­while, toss av­o­cado and lime juice in a bowl with 1/ 2 tsp salt flakes.

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.

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