esc to dismiss
Black bean corn nachos


Adapted from


  • 2 tablespoons of olive oil
  • 2 corn cobs, kernels sliced
  • 1 red onion, finely chopped
  • 1 red capsicum, seed removed, chopped
  • 3 garlic cloves, crushed
  • 2 teaspoons each of ground cumin and ground coriander
  • 2 chipotle chllies in adobo sauce
  • 1 bay leaf
  • 400g can chopped tomatoes
  • 2 x 400g cans black beans, rinsed and drained
  • 1 cup (250ml) vegetable stock
  • 170g corn chips
  • 200g coarsely grated cheddar


  1. Place a frying pan over medium heat. Add half of the olive oil and once hot, add the corn kernels and cook, stirring occasionally, for 6 minutes or until golden. Set aside until needed
  2. Add remaining olive oil to the pan. Add onion and capsicum, and cook, stirring occasionally, for 5 minutes or until softened.
  3. Add garlic, spices, chipotle chillies and bay leaf, and cook, stirring occasionally, for 2 minutes or until fragrant.
  4. Add tomatoes and cook, breaking up with a wooden spoon, for 1 minute or until heated through.
  5. Stir through black beans and stock, bring to a simmer and cook, stirring occassionally, for 30 minutes or until thickened and reduced. Stir through corn kernels
  6. Preheat the oven to 180C while the mixture is cooking
  7. 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.
  8. Remove nachos from the oven and serve with sour cream, guacamole and lime wedges.