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Cheesy Nachos with Black Beans


  • 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


  • 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.
    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!