1、Black bean potato nachos

These addictive black bean nachos make a great veggie sharing dish for a party or movie night with crispy potatoes, a fresh red pepper salsa and melty cheese

Black bean potato nachos recipe

Ingredients

  • 700g Maris Piper potatoes or King Edwards potatoes, scrubbed, spiralled into flat ribbons, then cut into round slices
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 100g extra mature cheddar, grated
  • 400g can black beans, drained and rinsed
  • ½ small pack coriander, roughly chopped
  • 20g pickled jalapeños, chopped
  • 100g roasted red peppers, chopped
  • 1 tbsp extra virgin olive oil
  • 1 small red onion, finely chopped

Method

Line two large baking sheets with baking parchment. Brush the potato slices with oil, season and sprinkle over the paprika. Bake for 10-15 mins until completely crisp.
  • Reduce oven to 200C/180C fan/gas 6. Transfer half the crisps to an ovenproof dish, layer with half the beans and cheese, then repeat. Return to the oven for 10 mins until the cheese melts.
  • Meanwhile, mix all the salsa ingredients and season. Top the nachos with salsa and coriander.

  • https://www.truecookbook.com/recipe/black-bean-potato-nachos-7190/

    2、Jerk sweet potato & black bean curry

    Serve your vegetable curry Caribbean style, flavoured with thyme, jerk seasoning and red peppers - great with rice and peas
    Jerk sweet potato & black bean curry recipe

    Ingredients

    Method

    1. Gently soften the diced onion in the sunflower oil in a big pan or casserole.
    2. Meanwhile, whizz together the roughly chopped onion, ginger, coriander stalks and jerk seasoning with a hand-held blender. Add to the softened onion and fry until fragrant. Stir in the thyme, chopped tomatoes, vinegar, sugar and stock cubes with 600ml water and bring to a simmer. Simmer for 10 mins, then drop in the sweet potatoes and simmer for 10 mins more. Stir in the beans, peppers and some seasoning, and simmer for another 5 mins until the potatoes are almost tender. Cool and chill for up to 2 days.
    3. To serve, gently heat through on the hob. Roughly chop most of the coriander leaves and stir in, then serve scattered with the remaining leaves.

    3、Sweet potato & black bean chilli with zesty quinoa

    Full of flavour and nutritionally-balanced, this hearty chilli will keep both vegans and meat-eaters happy
    Sweet potato & black bean chilli with zesty quinoa recipe

    Ingredients

    • 1 tbsp rapeseed oil
    • 2 sweet potatoes, peeled and cut into 1 in cubes
    • 1 onion, chopped
    • 2 fat garlic cloves crushed
    • 1 red chilli, seeds removed if you don't like it too hot, and finely chopped
    • small bunch coriander, stalks finely chopped, leaves roughly chopped (keep them separate)
    • 2 tsp ground coriander
    • 2 tsp ground cumin
    • 2 tsp smoked paprika
    • 2 tsp chipotle paste (ensure you use a gluten-free variety)
    • 1 heaped tsp vegan-friendly yeast extract
    • 2 x 400g cans chopped tomato
    • 400g can black bean
    • 140g quinoa, cooked according to pack instructions, or 250g pack ready-cooked quinoa (we used Merchant Gourmet red and white quinoa)
    • zest and juice 1 lime
    • 1 tbsp pumpkin seed
    • 1 ripe avocado, peeled and cubed

    Method

    1. Heat oven to 180C/160C fan/gas 4. Toss the potatoes with half the oil and some seasoning on a baking tray. Bake for 30 mins, tossing halfway through cooking, until tender. Meanwhile, heat the remaining oil in a pan, add the onion and cook for 5 mins until soft, then add the garlic, chilli and coriander stalks. Cook everything for a further 2-3 mins, stirring to prevent the garlic from burning. Sprinkle in the spices, stirring for 1 min more, until aromatic. Stir in the chipotle paste, yeast extract, tomatoes and half a can of water, swirling it around the tin to wash out all the bits of tomato. Simmer the sauce, uncovered, while the sweet potato is cooking, adding a splash more water if it looks too dry.
    2. Add the sweet potato, black beans and seasoning to the chilli. Bubble for 5 mins, then taste and adjust the seasoning with a squeeze of lime and a sprinkle of sugar if it needs it. Meanwhile, stir the lime zest, a squeeze of lime juice, the coriander leaves and the pumpkin seeds into the quinoa. Toss the avocado in the remaining lime juice as soon as you’ve cut it – this will prevent it turning brown. To serve, divide the quinoa between plates or bowls, top with the chilli and a pile of avocado.

    4、Black Bean Nachos

  • Makes: 1 servings
  • Carb Grams Per Serving: 30
  • Black Bean Nachos recipe

    Ingredients

    • 26 - inches corn tortillas, cut into wedges
    • Nonstick cooking spray
    • 1/4 cup chopped red sweet pepper
    • 2tablespoons rinsed and drained reduced sodium black beans
    • 2tablespoons shredded reduced fat mild cheddar cheese

    Method

    1. Preheat oven to 375 degrees F. Place tortillas in a single layer on a baking sheet. Coat with cooking spray.Bake for 10 to 13 minutes or until wedges are crisp and golden brown on edges. Top chips with red pepper, black beans, and cheese.

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