Refried bean nachos

This is my vegetarian take on nachos using refried beans instead of meat which I find too heavy.

Credit: Adam Liaw

• serves

  2

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 1 tsp toasted cumin seeds
• 1 tsp toasted coriander seeds
• 400 g can refried beans
• ½ tsp chilli flakes
• 200 g plain corn chips
• 200 g (2 cups) grated cheddar cheese
• ¼ cup sliced pickled jalapeño chilli

Guacamole

• 1 garlic clove, peeled
• 2 avocados,
• ¼ cup chopped coriander
• lime juice, to taste
• salt and pepper, to season

Salsa

• 2 tomatoes, chopped
• 2 spring onions, sliced
• coriander, chopped
• 2 tsp extra-virgin olive oil 
• sherry vinegar, to taste

To serve

• sour cream
• Sriracha sauce
• lime wedges

Instructions

1. Preheat the oven to 200ºC. Line a baking tray with baking paper.
2. Place the cumin and coriander seeds in a mortar and pestle and pound until finely crushed. Alternatively, use the base of a saucepan to crush the seeds on a chopping board. Place the refried beans in a non-stick frying pan over medium heat. Add the ground spices and chilli and stir until hot and well combined.
3. Spread the corn chips over the lined tray in a thick layer. Spoon the bean mixture over the corn chips and top with cheese and as many chillies as you can handle. Bake for 15 minutes or until melted and golden.
4. Meanwhile, for the guacamole, cut the garlic clove in half. With one half, rub the cut side around the inside of a mixing bowl. Add the avocado to the bowl and mash to desired texture. Stir in coriander, lime juice, salt and pepper.
5. For the salsa, combine all the ingredients in a small bowl.
6. Serve the refried bean nachos with the guacamole, salsa, sour cream and sriracha sauce on the side.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.