Fully loaded nachos
These are no ordinary nachos. Charred corn lends a smoky flavour that is offset by the fresh taste of coriander and tomato.
How long will it take?
40 minutes
What’s the serving size?
Serves 4
What do I need?
- 2 corn cobs
- 400g can black beans, drained and rinsed
- Non-stick cooking spray
- 2 cups grated Monterey Jack cheese
- 2 cups grated cheddar cheese
- 350g corn chips
For the topping
- 1 jalapeno, thinly sliced
- ½ red onion, finely diced
- Handful fresh coriander, roughly chopped
- 2 tomatoes, finely diced
- 1 avocado, roughly chopped
- Lime wedges
- Sour cream
How do I make it?
- Remove husk from corn. Char corn over a gas flame or on a grill over high heat. Let cool slightly before cutting kernels from the cobs with a sharp knife.
- Heat oven to 200C. Cover a large baking tray with foil and spray lightly with cooking spray. Arrange 1/3 of corn chips on tray and sprinkle 1/3 of corn, 1/3 black beans, and 1/3 of both cheeses over. Repeat twice. Bake for 15 to 20 minutes, until cheese has melted.
- While nachos are cooking prepare toppings. When cooked, take baking tray to the table with the toppings and let everyone add their favourite toppings to the nachos.
