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
- 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
MethodLine 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.
- 2 onions, 1 diced, 1 roughly chopped
- 2 tbsp sunflower oil
- 50g ginger, roughly chopped
- small bunch coriander, leaves and stalks separated
- 3 tbsp jerk seasoning
- 2 thyme sprigs
- 400g can chopped tomato
- 4 tbsp red wine vinegar
- 3 tbsp demerara sugar
- 2 vegetable stock cubes, crumbled
- 1kg sweet potato, peeled and cut into chunks
- 2 x 400g cans black beans, rinsed and drained
- 450g jar roasted red pepper, cut into thick slices
- Gently soften the diced onion in the sunflower oil in a big pan or casserole.
- 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.
- 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.
- 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
- 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.
- 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.
- 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
- 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.