Black bean and pepper nachos

Serves: 4

Black bean and pepper nachos
Black bean and pepper nachos Black bean and pepper nachos

This Tex-mex classic is given a healthy injection of vegetables and pulses although keeping the faintly trashy elements (melted cheese, sour cream) that make it so delicious. I prefer to make my own tortilla chips but you won’t lose brownie points if you open a packet of ready-made chips; however, the ready- made chips do tend to go soggy quite quickly. Serve as a substantial starter or light main course.


  • 2 tablespoons extra-virgin olive oil
  • 1 red onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 3 peppers, (red, yellow or orange), halved, deseeded and roughly diced
  • 1 red chilli, deseeded and finely chopped
  • 1 x 400g tin black beans, drained
  • 125g cherry tomatoes, quartered
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 200g tortillas ( I like Wahaca Flour and Yellow Corn tortillas)
  • For the avocado salsa
  • 2 (or 3 small) avocadoes, halved, stoned and peeled
  • Juice of 1 lime
  • 1 tablespoon finely chopped coriander
  • 125g Monterey jack cheese, grated or grated cheddar
  • Sour cream to serve
  • Tomatillo salsa –Wahaca is the best (optional) to serve
Black bean and pepper nachos


  1. Heat the oil in a saucepan and add the onion. Cook over a moderate heat for 5 minutes, stirring regularly. Add the garlic, peppers and chilli and continue to cook for a further 15 minutes until the peppers are just soft.
  2. Stir in the black beans, cherry tomatoes, oregano and cumin. Season with salt and ground black pepper and cook for 5 minutes. If you want you can prepare up to this stage in advance.
  3. For the avocado salsa, dice the avocado flesh and toss with the lime juice. Season with salt and ground black pepper and stir in the coriander.
  4. Heat the oven to 200˚c, fan oven 180˚c, mark 6. Cut the tortillas into quarters and place on a baking sheet. Toast in the oven for about 8 minutes until crispy. To assemble the nachos, place about half the tortilla chips in an even layer in an ovenproof  dish. Scatter over the black bean and pepper mix. Place a final layer of the tortilla chips on top and sprinkle over the cheese. Bake in the oven for 8-10 minutes until the cheese has melted. Serve with the avocado salsa, sour cream and tomatillo salsa.
Black bean and pepper nachos