By Katie Barber
Chipotle-Braised Silverbeet and Black Bean Nachos Tray Bake
8 steps
Prep:20minCook:25min
Updated at: Thu, 17 Aug 2023 02:32:04 GMT
Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
29
High
Nutrition per serving
Calories755.2 kcal (38%)
Total Fat52.4 g (75%)
Carbs53.7 g (21%)
Sugars5.7 g (6%)
Protein20.3 g (41%)
Sodium1048 mg (52%)
Fiber12.9 g (46%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
60mlextra virgin olive oil
1red onion
small, finely diced
1red capsicum
small, cut into 3cm pieces
2garlic clove
crushed
1 bunchsilverbeet
stalks finely chopped, leaves roughly chopped
1 tspground cumin
1 tspground coriander
2 Tbschipotle in adobo
roughly chopped
400gcan cherry tomatoes
400gcan black beans
rinsed, drained
125mlvegetable stock
200gcorn chips
150ggrated cheddar
2avocados
ripe
1lime
juice of
lime wedges
to serve
coriander leaves
to serve
sour cream
to serve
Instructions
Step 1
Preheat oven to 190C.
Step 2
Heat oil in a frypan over a medium-high heat. Add onion, capsicum, garlic, silverbeet stalks, and a good pinch of salt flakes. Cook, stirring occasionally for 5-6 minutes.
Step 3
Add silverbeet leaves, cumin, coriander, and chipotle, and cook, stirring occasionally, for 3-5 minutes, until the leaves are wilted.
Step 4
Add tomatoes, black beans, and stock. Cook, stirring occasionally, for a further 10-12 minutes, until thickened but still juicy.
Step 5
Spread half the corn chips over a large baking tray. Top with half the silverbeet mixture and half the cheese.
Step 6
Repeat layering with remaining chips, silverbeet, and cheese. Bake for 10-12 minutes, until cheese is melted and starting to turn golden.
Step 7
Meanwhile, roughly smash avocado and lime juice together in a bowl. Season to taste.
Step 8
Serve nachos with coriander leaves, lime wedges, avocado, and yogurt.
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