DINNER TONIGHT

Happy Nachos with Cheese Sauce

Smoky beans, bright salsa and plenty of cheese sauce.

EASY

35 MINS

SERVES 4-6

ABOUT THE RECIPE

These began as my “healthy nachos”: black beans in place of mince and plenty of fresh toppings. Mum calls them Happy Nachos because they make her happy. Her name stuck.

I warm the corn chips until lightly crisp, then add smoky black beans and a generous pour of cheese sauce. Fresh and blistered tomatoes bring brightness and depth to the salsa, while guacamole, sour cream, pickled jalapeños and feta finish the platter.

THE RECIPE

Ingredients

Tomato salsa

4 tomatoes, stalks and cores removed

½ brown onion, finely diced

½ red onion, finely diced

½ fresh green chilli, finely chopped, plus extra to taste

2 tbsp finely chopped fresh coriander

1 tbsp freshly squeezed lime juice, about 1 lime

½ tbsp extra-virgin olive oil

Flaky sea salt, to taste

Spiced black beans

1 × 400 g can black beans, drained, rinsed and dried

½ tbsp olive oil

1 tsp smoked paprika

½ tsp ground cumin

½ tsp garlic powder

½ tsp onion powder

¼ tsp dried oregano

¼–1 tsp chilli powder, depending on how much heat you like

¼ tsp salt

¼ tsp caster sugar

1 tsp lime juice

Cheese sauce

280 ml evaporated milk, plus a little extra if needed

1¼ tsp cornflour

280 g pre-grated Mexican cheese blend

Guacamole

2 avocados

½ tbsp extra-virgin olive oil

Flaky sea salt, to taste

To serve

360 g corn chips

⅔ cup plain sour cream

Pickled jalapeños, to taste

60 g feta, crumbled

Fresh coriander and lime wedges

Method

MAKE THE SALSA

Place the brown and red onions, lime juice and a pinch of flaky salt in a bowl. Mix and leave to sit while you prepare the tomatoes.

Dice two tomatoes. Cut the remaining two in half and place them cut-side down in a dry frying pan over high heat. Cook for 3–4 minutes, until blistered and lightly charred.

Let the blistered tomatoes cool slightly, then dice them. Add all four tomatoes to the onions with the green chilli, coriander and extra-virgin olive oil.

Mix well, taste and add more green chilli or salt if needed. Cover and refrigerate while you prepare the remaining components.

MAKE THE GUACAMOLE

Remove the flesh from the avocados and place it in a bowl. Mash with a fork, leaving some texture. Add the extra-virgin olive oil and flaky salt, then stir to combine. Cover and refrigerate.

SEASON THE BEANS

Mix the smoked paprika, cumin, garlic powder, onion powder, oregano, chilli powder, salt and sugar in a small bowl.

Heat the olive oil in a frying pan over medium heat. Add the beans and cook for about 2 minutes, gently tossing, until any remaining surface moisture has evaporated.

Sprinkle over the seasoning and cook for another 1–2 minutes, tossing gently until the beans are hot and evenly coated.

Remove from the heat, add the lime juice and toss again. Taste and adjust the salt or chilli if needed. Keep warm.

MAKE THE CHEESE SAUCE & WARM THE CHIPS

10.

Preheat the oven to 180°C fan-forced. Whisk the cornflour into the cold evaporated milk in a saucepan.

11.

Place over low heat and stir until hot and beginning to thicken. Do not let it boil. Gradually add the cheese, stirring until melted and smooth. Remove from the heat and cover to keep warm. If the sauce thickens while standing, stir in a small splash of extra evaporated milk.

12.

Spread the corn chips in an even layer across two large baking trays. Bake for 5–7 minutes, until warm and slightly crisp, keeping an eye on them.

13.

ASSEMBLE THE NACHOS

14.

Transfer the warm chips to a large serving platter. Drizzle the cheese sauce over them, followed by spoonfuls of the smoky black beans.

15.

Spoon over the tomato salsa, leaving any excess liquid in the bowl. Add generous spoonfuls of guacamole and dollops of sour cream.

16.

Finish with pickled jalapeños, crumbled feta and fresh coriander. Serve immediately with lime wedges for squeezing over the top.

SAMANTHA'S NOTES

Choose your heat

Cheese in every bite

Keep the crunch

Use ¼ tsp chilli powder for a gentler bean mixture or work up to 1 tsp if you like more heat. The fresh green chilli and pickled jalapeños bring their own kick, too.

Drizzle the sauce across the entire platter, right to the edges. Scatter the beans just as widely so every handful of nachos gets some of both.

Toast the chips just before serving and leave the extra salsa liquid in its bowl. Add the cold toppings at the end and take the nachos straight to the table while the cheese sauce is warm.

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