The BBC Good Food logo
Black bean potato nachos

Black bean potato nachos

By
A star rating of 4.3 out of 5.3 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 3 - 4

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving (4)
NutrientUnit
kcal384
fat17g
saturates7g
carbs38g
sugars2g
fibre8g
protein14g
salt1.2g
Advertisement

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

For the red pepper salsa

  • 20g pickled jalapeños , chopped
  • 100g roasted red peppers , chopped
  • 1 tbsp extra virgin olive oil
  • 1 small red onion , finely chopped

Method

  • STEP 1

    Heat oven to 220C/200C fan/ gas 8. 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.

  • STEP 2

    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.

  • STEP 3

    Meanwhile, mix all the salsa ingredients and season. Top the nachos with salsa and coriander.

Goes well with

Recipe from Good Food magazine, January 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.3 ratings
Advertisement
Advertisement
Advertisement

Sponsored content