Ingredients for Bean Nachos
- 2 tablespoons olive oil
- 1 medium brown onion, chopped
- 1 red capsicum, chopped
- 1 green capsicum, chopped
- 1 cup frozen corn kernels
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1-2 teaspoons Tabasco sauce
- 1 (13 ounce) bag corn tortilla chips
- 2 cups shredded cheddar cheese
- salt, to taste
- pepper, to taste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bean Nachos? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Bean Nachos
- Heat 2 tablespoons of olive oil in a large heavy-based frying pan over medium-high heat.
- Add 1 medium chopped onion and cook, stirring frequently, for 2-3 minutes until softened.
- Add 1 chopped red bell pepper, 1 chopped green bell pepper, 1 cup frozen corn kernels, 1 (14.5 ounce) can of diced tomatoes (undrained), and 1 (15 ounce) can of rinsed and drained kidney beans to the pan.
- Stir in 1-2 teaspoons of Tabasco sauce (adjust to your spice preference).
- Season generously with salt and pepper.
- Bring the mixture to a boil, then reduce heat to medium and simmer for 20-25 minutes, or until the vegetables are tender and the beans are heated through.
- Preheat your oven to 200°C (400°F).
- Arrange corn tortilla chips on heatproof serving plates.
- Sprinkle half of the shredded cheddar cheese over the chips.
- Spoon the bean mixture evenly over the cheese.
- Sprinkle the remaining cheese over the bean mixture.
- Bake for 10-12 minutes, or until the corn chips are crispy and the cheese is melted and bubbly. Serve immediately with your favorite guacamole or mashed avocado.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
36g
Fat
43g
Carbs
18g
