Zoe's Black Bean Nachos

Serves 4

Time 30 minutes

Ingredients

1-2 tbsp olive oil

1 x 450g can black beans, drained and rinsed

1 x 450g can cannellini beans, drained and rinsed

½ cup fresh raw corn cobs

1 onion, chopped finely

1 red capsicum, sliced

1 red chilli, sliced finely

1-2 cloves garlic, chopped

1 cup fresh tomato, diced

1 tsp cumin, ground

1 tsp coriander, ground

1 tsp smoked paprika ground

½ tsp cayenne pepper

Natural corn chips or pita bread cut into triangles and baked with a little olive oil and pinch of salt

Toppings

1-2 avocados 

Lime zest and juice

1 tomato, chopped

1 red chilli, chopped finely 

¼ cup coriander, chopped

1-2 tbsp natural yoghurt 

1 cup grated cheddar cheese, feta or goat cheese

Method

Heat olive oil in a frying pan over medium-high heat, add onion and garlic, cook for 2-3 minutes until fragrant.

Add cumin, coriander, smoked paprika and cayenne pepper, fry off for 1-2 minutes.

Add capsicum and stir-fry for 1-2 minutes before adding tomato, cook for 5-6 minutes until slightly soft. Toss in black beans and cannellini beans and cook for a further 5-6 minutes. 

Season to taste. 

To make a guacamole, mash together avocado, add chopped coriander, lime zest and juice, mix in the chopped tomatoes, yoghurt and a drizzle of olive oil, set aside. 

Place corn chips on a plate, top with few spoons of beans in sauce, guacamole, grated cheese or broken feta cheese, sliced chilli and jalapenos.