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Cheesy Nachos with Black Beans

https://www.koelnkarneval.com/pressewhy did i get this?handyhullen selber machen














Ingredients

  

  • 1 pack Santa Annas Corn Chips 250g
  • 500g Black beans soaked for 6 hours
  • 2 tbsp Organic coconut oil with taste
  • 6 Fresh chillies chopped
  • 4 cloves Fresh garlic chopped
  • 1 tbsp Cumin powder
  • 1 tsp Fine Himalayan salt
  • 1 tsp Fine Black pepper
  • 1 Tub 250g labneh
  • 4 tbsp Salsa Verde from El Burro
  • 1 Medium size brown onion chopped
  • 2 Medium size tomatoes chopped
  • 1 Bunch fresh coriander roughly chopped
  • 1 cup Grated yellow cheddar cheese
  • 2 cups Plain Greek yogurt
  • 1 tbsp Dried mix herbs
  • 20 g Fresh mint leaves chopped
  • 1 Medium avocado
  • 1 Lemon’s juice

Ingredients

  

  • 1 pack Santa Annas Corn Chips 250g
  • 500g Black beans soaked for 6 hours
  • 2 tbsp Organic coconut oil with taste
  • 6 Fresh chillies chopped
  • 4 cloves Fresh garlic chopped
  • 1 tbsp Cumin powder
  • 1 tsp Fine Himalayan salt
  • 1 tsp Fine Black pepper
  • 1 Tub 250g labneh
  • 4 tbsp Salsa Verde from El Burro
  • 1 Medium size brown onion chopped
  • 2 Medium size tomatoes chopped
  • 1 Bunch fresh coriander roughly chopped
  • 1 cup Grated yellow cheddar cheese
  • 2 cups Plain Greek yogurt
  • 1 tbsp Dried mix herbs
  • 20 g Fresh mint leaves chopped
  • 1 Medium avocado
  • 1 Lemon’s juice
  • 1 pack Santa Annas Corn Chips 250g
  • 500g Black beans soaked for 6 hours
  • 2 tbsp Organic coconut oil with taste
  • 6 Fresh chillies chopped
  • 4 cloves Fresh garlic chopped
  • 1 tbsp Cumin powder
  • 1 tsp Fine Himalayan salt
  • 1 tsp Fine Black pepper
  • 1 Tub 250g labneh
  • 4 tbsp Salsa Verde from El Burro
  • 1 Medium size brown onion chopped
  • 2 Medium size tomatoes chopped
  • 1 Bunch fresh coriander roughly chopped
  • 1 cup Grated yellow cheddar cheese
  • 2 cups Plain Greek yogurt
  • 1 tbsp Dried mix herbs
  • 20 g Fresh mint leaves chopped
  • 1 Medium avocado
  • 1 Lemon’s juice
  • 1 pack Santa Annas Corn Chips 250g
  • 1
    pack
    Santa Annas Corn Chips 250g

  • 500g Black beans soaked for 6 hours
  • 500g
    Black beans
    soaked for 6 hours

  • 2 tbsp Organic coconut oil with taste
  • 2
    tbsp
    Organic coconut oil
    with taste

  • 6 Fresh chillies chopped
  • 6
    Fresh chillies
    chopped

  • 4 cloves Fresh garlic chopped
  • 4
    cloves
    Fresh garlic
    chopped

  • 1 tbsp Cumin powder
  • 1
    tbsp
    Cumin powder

  • 1 tsp Fine Himalayan salt
  • 1
    tsp
    Fine Himalayan salt

  • 1 tsp Fine Black pepper
  • 1
    tsp
    Fine Black pepper

  • 1 Tub 250g labneh
  • 1
    Tub 250g labneh

  • 4 tbsp Salsa Verde from El Burro
  • 4
    tbsp
    Salsa Verde from El Burro

  • 1 Medium size brown onion chopped
  • 1
    Medium size brown onion
    chopped

  • 2 Medium size tomatoes chopped
  • 2
    Medium size tomatoes
    chopped

  • 1 Bunch fresh coriander roughly chopped
  • 1
    Bunch fresh coriander
    roughly chopped

  • 1 cup Grated yellow cheddar cheese
  • 1
    cup
    Grated yellow cheddar cheese

  • 2 cups Plain Greek yogurt
  • 2
    cups
    Plain Greek yogurt

  • 1 tbsp Dried mix herbs
  • 1
    tbsp
    Dried mix herbs

  • 20 g Fresh mint leaves chopped
  • 20
    g
    Fresh mint leaves
    chopped

  • 1 Medium avocado
  • 1
    Medium avocado

  • 1 Lemon’s juice
  • 1
    Lemon’s juice

    Instructions

     

    • Pre-heat the oven to about 180°C.
    • Cook the black beans in water on the stove till just soft.
    • Drain the water from the beans.
    • Start frying the beans in a wok/big pan in the coconut oil.
    • Add the chillies, garlic, cumin powder, salt and pepper and fry for a few minutes to bring out the flavours.
    • Grease a nice big baking pan, or ceramic baking dish (preferably round) and start layering your nachos.
    • First layer: Nacho chips.

      Next layer: Dollops Salsa Verde and dollops labneh.

      Next: A few spoons fried black beans.

      Finally: Some grated cheese.

      Repeat the layers until all the ingredients are done, and you end off with yellow cheddar cheese on the top.

    • Place the dish into the oven until the cheese starts going a little brown and crispy.
    • In the mean time, prepare the side dishes:

      Mix the chopped onion, tomato and fresh coriander and into a pretty bowl.

      Mash the avocado and mix with some salt and the lemon juice for a guacamole, and into a pretty bowl.

      Mix the yogurt with the dried and fresh herbs, and into a pretty bowl.

    • Serve the dish in the middle of the table with the small bowls of dips and extras around it.

      OR

      Add some more layers with the yogurt dip, guacamole and sambals on top of the hot dish.

      Eat with your fingers, make a mess, and ENJOY!

    Instructions

     

    • Pre-heat the oven to about 180°C.
    • Cook the black beans in water on the stove till just soft.
    • Drain the water from the beans.
    • Start frying the beans in a wok/big pan in the coconut oil.
    • Add the chillies, garlic, cumin powder, salt and pepper and fry for a few minutes to bring out the flavours.
    • Grease a nice big baking pan, or ceramic baking dish (preferably round) and start layering your nachos.
    • First layer: Nacho chips.

      Next layer: Dollops Salsa Verde and dollops labneh.

      Next: A few spoons fried black beans.

      Finally: Some grated cheese.

      Repeat the layers until all the ingredients are done, and you end off with yellow cheddar cheese on the top.

    • Place the dish into the oven until the cheese starts going a little brown and crispy.
    • In the mean time, prepare the side dishes:

      Mix the chopped onion, tomato and fresh coriander and into a pretty bowl.

      Mash the avocado and mix with some salt and the lemon juice for a guacamole, and into a pretty bowl.

      Mix the yogurt with the dried and fresh herbs, and into a pretty bowl.

    • Serve the dish in the middle of the table with the small bowls of dips and extras around it.

      OR

      Add some more layers with the yogurt dip, guacamole and sambals on top of the hot dish.

      Eat with your fingers, make a mess, and ENJOY!

    • Pre-heat the oven to about 180°C.
    • Cook the black beans in water on the stove till just soft.
    • Drain the water from the beans.
    • Start frying the beans in a wok/big pan in the coconut oil.
    • Add the chillies, garlic, cumin powder, salt and pepper and fry for a few minutes to bring out the flavours.
    • Grease a nice big baking pan, or ceramic baking dish (preferably round) and start layering your nachos.
    • First layer: Nacho chips.

      Next layer: Dollops Salsa Verde and dollops labneh.

      Next: A few spoons fried black beans.

      Finally: Some grated cheese.

      Repeat the layers until all the ingredients are done, and you end off with yellow cheddar cheese on the top.

    • Place the dish into the oven until the cheese starts going a little brown and crispy.
    • In the mean time, prepare the side dishes:

      Mix the chopped onion, tomato and fresh coriander and into a pretty bowl.

      Mash the avocado and mix with some salt and the lemon juice for a guacamole, and into a pretty bowl.

      Mix the yogurt with the dried and fresh herbs, and into a pretty bowl.

    • Serve the dish in the middle of the table with the small bowls of dips and extras around it.

      OR

      Add some more layers with the yogurt dip, guacamole and sambals on top of the hot dish.

      Eat with your fingers, make a mess, and ENJOY!

  • Pre-heat the oven to about 180°C.
  • Pre-heat the oven to about 180°C.

    Pre-heat the oven to about 180°C.

  • Cook the black beans in water on the stove till just soft.
  • Cook the black beans in water on the stove till just soft.

    Cook the black beans in water on the stove till just soft.

  • Drain the water from the beans.
  • Drain the water from the beans.

    Drain the water from the beans.

  • Start frying the beans in a wok/big pan in the coconut oil.
  • Start frying the beans in a wok/big pan in the coconut oil.

    Start frying the beans in a wok/big pan in the coconut oil.

  • Add the chillies, garlic, cumin powder, salt and pepper and fry for a few minutes to bring out the flavours.
  • Add the chillies, garlic, cumin powder, salt and pepper and fry for a few minutes to bring out the flavours.

    Add the chillies, garlic, cumin powder, salt and pepper and fry for a few minutes to bring out the flavours.

  • Grease a nice big baking pan, or ceramic baking dish (preferably round) and start layering your nachos.
  • Grease a nice big baking pan, or ceramic baking dish (preferably round) and start layering your nachos.

    Grease a nice big baking pan, or ceramic baking dish (preferably round) and start layering your nachos.

  • First layer: Nacho chips.

    Next layer: Dollops Salsa Verde and dollops labneh.

    Next: A few spoons fried black beans.

    Finally: Some grated cheese.

    Repeat the layers until all the ingredients are done, and you end off with yellow cheddar cheese on the top.

  • First layer: Nacho chips.

    Next layer: Dollops Salsa Verde and dollops labneh.

    Next: A few spoons fried black beans.

    Finally: Some grated cheese.

    Repeat the layers until all the ingredients are done, and you end off with yellow cheddar cheese on the top.

    First layer: Nacho chips.

    Next layer: Dollops Salsa Verde and dollops labneh.

    Next: A few spoons fried black beans.

    Finally: Some grated cheese.

    Repeat the layers until all the ingredients are done, and you end off with yellow cheddar cheese on the top.

  • Place the dish into the oven until the cheese starts going a little brown and crispy.
  • Place the dish into the oven until the cheese starts going a little brown and crispy.

    Place the dish into the oven until the cheese starts going a little brown and crispy.

  • In the mean time, prepare the side dishes:

    Mix the chopped onion, tomato and fresh coriander and into a pretty bowl.

    Mash the avocado and mix with some salt and the lemon juice for a guacamole, and into a pretty bowl.

    Mix the yogurt with the dried and fresh herbs, and into a pretty bowl.

  • In the mean time, prepare the side dishes:

    Mix the chopped onion, tomato and fresh coriander and into a pretty bowl.

    Mash the avocado and mix with some salt and the lemon juice for a guacamole, and into a pretty bowl.

    Mix the yogurt with the dried and fresh herbs, and into a pretty bowl.

    In the mean time, prepare the side dishes:

    Mix the chopped onion, tomato and fresh coriander and into a pretty bowl.

    Mash the avocado and mix with some salt and the lemon juice for a guacamole, and into a pretty bowl.

    Mix the yogurt with the dried and fresh herbs, and into a pretty bowl.

  • Serve the dish in the middle of the table with the small bowls of dips and extras around it.

    OR

    Add some more layers with the yogurt dip, guacamole and sambals on top of the hot dish.

    Eat with your fingers, make a mess, and ENJOY!

  • Serve the dish in the middle of the table with the small bowls of dips and extras around it.

    OR

    Add some more layers with the yogurt dip, guacamole and sambals on top of the hot dish.

    Eat with your fingers, make a mess, and ENJOY!

    Serve the dish in the middle of the table with the small bowls of dips and extras around it.

    OR

    Add some more layers with the yogurt dip, guacamole and sambals on top of the hot dish.

    Eat with your fingers, make a mess, and ENJOY!




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