Chipotle Black Bean Nachos With Manchego and Grilled Poblano Peppers

  When the recipe title is basically just the recipe. Whoops, probs got a little too descriptive with that one. But I couldn’t decide what the most important part was because all these things make these nachos delicious and special. Also they’re nachos so by default a pretty great time.

I would highly recommend buying the best quilty corn chips you can afford. I went with the La Tortilleria brand because oh my they’re good. But pricey… so you know, feel free to hold back. Or just by tortillas, chop into triangles spray with oil and bake for 5 -10 minutes until crunchy for a healthier version.

That said, there’s a lot of good for you things going on here. Theres not that much cheese… for nachos anyway. And there’s loads of vegetables and legumes and healthy fats from the avocado and protein from the black beans and natural yoghurt. And yep, you’re using probiotic rich yoghurt (or even kefir!) instead of crema or sour cream so you’re milking all the goodness you can out of a bowl of nachos. Ideal really. Nachos you can pretend are health food.

I mean, they’re not, they’re still nachos. But they’re nachos with soul and your wellbeing in mind. Just look at all those delightful colours. And then dive in and feel super great about it because nachos.

Don’t skimp on the guac. Or the yoghurt, those beans pack a chilli punch.

Serves 4 as a snack 2 as a meal (don’t pretend you’re not eating these for dinner)


200g Corn chips

1 Tbs olive oil

1 Tbs coriander stalks, finely chopped

1 clove garlic crushed

1 x 400g can black beans, drained

100g chipotle peppers in adobo sauce, roughly chopped

1 x red poblano pepper

1 x green poblano pepper

2/3 cup freshly grated manchego cheese (or use aged cheddar)

1 cup cherry tomatoes or similar, quartered

1 large avocado

1 lime

1/4 tsp salt

1/4 tsp pepper

1/3 cup coriander leaves, roughly chopped

1/3 cup spring onions, finely chopped

2 radishes, finely chopped (optional)

1/2 cup natural yoghurt or kefir


Preheat oven to 200 degrees celsius and set to grill setting.

Heat a grill plate (or use the BBQ) and once hot lie the peppers on it. Cook for a few minutes each side until black grill marks appear. Remove from the grill and slice in half, remove seeds, and then slice horizontally into 5mm thick strips.

Meanwhile, heat olive oil in a small pot. Add coriander and garlic and cook for 30 seconds to a minute or until fragrant. Add the black beans and chipotle peppers and stir to combine. Cook for a few minutes or until warmed through.

PLace half the cornchips in the bottom of a 30cm oven proof dish. Top with 1/2 the black beans, 1/2 the peppers, 1/2 the tomatoes, 1/2 the spring onion and 1/2 the cheese. Follow with remaining corn chips, black beans, cheese and peppers.

Place under the grill until the cheese has melted and corn chips are beginning to colour, a few minutes.

Meanwhile mix together the avocado, 1 Tbs finely chopped coriander, 1 Tbs of the remaining spring onions, the lime juice, salt and pepper. You want to roughly mash it leaving it nice and chunky.

Remove the nachos from the oven. Heap the avocado on the top, drizzle over a few tablespoons of the yoghurt, scatter with remaining tomatoes, coriander, spring onion and radish. Serve remaining yoghurt on the side to continue drizzling as you eat as it will be spicy.

Dig in.

HH. x


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