- Prep Time:10 mins
- Cook Time:15 mins
Black Eye Bean Nachos
Everyone loves nachos, right? Well we’ve got the perfect recipe for them, featuring our mouth-watering tomato salsa that’s spiced with paprika and features added black eye beans. Serve with sour cream and guacamole, prepare to get a little messy and dig in!
Original recipe by EDGELL | 1.11.15
+1 1 CAN (400g) EDGELL BLACK EYE BEANS
- 2 tomatoes, de-seeded and chopped
- ½ red onion, finely diced
- 2 tablespoons Leggo’s Tomato Paste
- 1 teaspoon smoked paprika
- 170g packet corn chips
- 2 cups tasty cheese
- ½ tablespoon chopped fresh coriander, for garnish
- Sour cream and guacamole, for serving
COMBINE DRAINED EDGELL BLACK EYE BEANS, TOMATO, RED ONION, TOMATO PASTE AND PAPRIKA.
Layer half the corn chips in a 2 litre capacity baking dish. Top with half the bean mixture and 1 cup cheese. Repeat with remaining corn chips, bean mixture and cheese.
Bake in a preheated oven at 180°C for 15 minutes or until cheese has melted and turned golden brown.
Serve garnished with coriander and sour cream and guacamole on the side.
For extra kick, add a few drops of tabasco sauce to the black eye bean mixture in the first step.