Nacho Beans

Nacho Beans

These beans are awesome. Don’t feel confined to using this bean recipe just for Nachos, its also great on thick slab of toasted sour dough.

Nacho Beans

  • 20 ml olive oil
  • 1 brown onion (diced)
  • 1 clove garlic (minced)
  • 1 red or green capsicum (diced)
  • 410 g canned tomatoes (crushed or diced)
  • 240 g cooked black beans (rinsed and drained)
  • 1 cup corn kernals
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground smoked paprika
  • 50 g tomato paste
  1. Heat oil in a small saucepan

  2. Saute onion, garlic and capsicum for a few minutes

  3. Add remaining ingredients and simmer for 10 minutes, periodically stirring to ensure the mixture does not catch to the bottom of the saucepan

  4. Using a stick mixer/immersion blender, very quickly blitz the mixture so that only a small amount of the mixture is pureed. Stir mixture to evenly combine. 

  5. Serve as required. 

Storage: can be stored in the fridge for up to 2 days.


* a 400g can of lentils drained and rinsed weighs approximately 240g

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