I’m a massive fan of nachos. But eating corn chips drenched in cheese and topped with refried beans isn’t exactly the kind of dish I can eat regularly without my thighs tripling in size.
This nacho bowl is a slightly healthier take on traditional nachos. You could turn it into a burrito bowl by swapping the corn chips for rice or quinoa for a lower-fat version. But for me, this is the perfect treat meal without being too naughty.
I love the smoky flavour from the smoked paprika and chipotle salsa and the cayenne pepper gives this dish a decent kick. But if that’s not your thing, it’s one of those dishes that’s so simple to adapt to personal tastes.
(Apologies for the rubbish phone pics on this one.)
Black Bean Nacho Bowl
Black Bean Mix
1/2 tablespoon olive oil
4-6 spring onions, finely chopped
1 red pepper, de-seeded and diced
1 orange pepper, de-seeded and diced
60g tender stem broccoli, roughly chopped
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
50g baby plum (or cherry) tomatoes, diced
1 can black beans, drained and rinsed
Juice of 1/2 a lime, freshly squeezed
2 sprigs coriander, finely chopped
Tortilla chips (plain or lightly salted)
Avocado (best mashed with few drops of Tabasco sauce and lime juice)
Chopped baby plum tomatoes
Sprig of coriander
Slice of fresh lime
Heat oil in large pan, over medium-high heat. Add onions and fry until softened then add peppers, broccoli and spices, stirring occasionally until vegetables start to brown. Add tomatoes and beans, frying until heated through.
Remove from heat and stir in lime juice and coriander.
Spoon bean mix into serving bowl and add trimmings on the side. Squeeze a dash of fresh lime juice over bowl if desired.