Main Mexican

Matt Preston's Mexican black bean and corn nachos

Name: Mexican black bean corn nachos Matt Preston
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Cuisine: /mexican
Ingredients: 2 tbs extra virgin olive oil; 2 corn cobs, kernels sliced; 1 red onion, finely chopped; 1 red capsicum, seeds removed, chopped; 3 garlic cloves, crushed; 2 tsp each ground cumin and ground coriander; 1 bunch coriander, stalks thinly sliced, leaves picked; 2 chipotle chillies in adobo sauce; 1 bay leaf; 400g can chopped tomatoes; 2 x 400g Black Beans No Added Salt Can, rinsed, drained; 1 cup (250ml) vegetable stock; 170g corn chips; 200g coarsely grated cheddar; 2 ripe avocados, chopped; Juice of 1 lime, plus extra wedges to serve; Thinly sliced long green chillies, creme fraiche & Tabasco (optional), to serve

11 ratings

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by Matt Preston

delicious. senior editor

Feb 24, 2024

"This nacho tray bake might be the greatest Mexican dish of all time! Just go heavy on the corn, sour cream and greenery to make you feel better about its 3am postprandial decadence. Vegans: use melty vegan cheese and mash two avocados with the lime juice to make a creamy ‘mole’." – Matt Preston

What you need to know before you start

You'll need to set aside 1 hour 20 minutes to make this recipe from scratch, however it’s not all hands-on the entire time. The bean mixture requires around 30 minutes to thicken and the cheese takes 15 minutes to melt.

You will need some basic kitchen equipment like a large frypan to cook the corn and the beans, a box grater to prepare the cheese, and a baking tray for the assembled nachos.

Why is this the best Mexican black bean and corn nachos?

Created by cook, food critic and writer Matt Preston, these Mexican-inspired nachos are completely meat-free but don’t skimp on any of the flavour. Corn chips are piled high with a savoury spiced bean mixture, lashings of melted cheese and of course, all of the fixin’s like avocado, creme fraiche, chillies and Tabasco, if you’re using.

What is the best cheese for melting on nachos?

We recommend using grated cheddar cheese. It has a robust, tangy flavour and melts well in the oven. Tasty cheese or a pre-grated Mexican cheese blend are also good options if you can’t get your hands on cheddar.

What ingredients you’ll need

Extra virgin olive oil: This olive oil has a distinct, fruity aroma which adds flavour to the corn and other vegetables.

Corn cobs: Corn adds a natural sweetness that complements the savoury flavours of the black beans, cheese and other nacho toppings.

Red onion: Red onions have a sharp tanginess with a subtle sweetness that become tender and slightly sweet when sauteed.

Red capsicum: More mellow than its green counterpart, red capsicum imparts a sweetness that balances the savoury and spiciness of the bean mixture.

Garlic: Garlic adds a complex, aromatic depth to the beans.

Ground cumin: A staple in Mexican cuisine, ground cumin adds a warm and earthy flavour with subtle spicy undertones.

Ground coriander: Ground coriander has a unique aroma that combines citrussy, slightly sweet and herbal notes to add a fresh, aromatic dimension.

Fresh coriander: Both the leaves and stalks are used in this recipe to add a burst of bright, fresh flavour with citrussy and slightly peppery notes.

Chipotle chillies in adobo sauce: These chillies incorporate a rich and smoky heat while the adobo sauce infuses tangy, slightly sweet and spicy elements to the beans.

Bay leaf: Bay leaves impart a depth of flavour to enhance the overall complexity to the dish.

Canned chopped tomatoes: Canned tomatoes add a rich, tangy tomato flavour that forms a robust base to the bean mixture.

Canned black beans: Canned black beans are pre-cooked, making them a great time-saving option, while incorporating a creamy yet firm texture with a mild earthy flavour.

Vegetable stock: Vegetable stock keeps this dish meat-free while adding subtle depth, and prevents the bean mixture from drying out

Corn chips: The base of the recipe. These salty, crunchy chips hold everything together.

Cheddar: Cheddar cheese is a great melting cheese, perfect for that irresistible nacho cheese pull.

Avocados: Rich and creamy chopped avocado complements the more intense flavours of black beans, corn, cheese and spices.

Lime: A squeeze of lime juice freshens and brightens the dish.

Long green chillies: Chillies add a punch of spice.

Creme fraiche: Creme fraiche adds a rich creaminess with a slight tang.

Tabasco (optional): Feel free to use a hot sauce like Tabasco for a kick of heat.

What order do you assemble nachos?

To assemble the perfect plate of nachos, follow these steps. Begin with a layer of corn chips over a baking tray and spoon over the beans and corn in an even layer right to the edges. Sprinkle over the cheddar cheese and bake until melted and bubbling. Remove the tray from the oven and add the chilli, creme fraiche, coriander leaves, lime wedges, chopped avocado and hot sauce.

How to store leftover Mexican black bean and corn nachos

Nachos are generally best eaten fresh, so aim to assemble and cook only the amount you think you’ll need in one sitting. Store any leftover components separately in airtight containers in the fridge and keep remaining corn chips sealed tight in a bag in the pantry. When you’re ready to eat, begin the process of assembling the nachos and enjoy.

What to serve with Mexican black bean and corn nachos

Along with all the classic toppings such as creme fraiche, avocado, lime and chillies, other accompaniments such as refried beans, Mexican rice or grilled corn on the cob would make great sides.

If you’re feeding a crowd, opt for starters like ceviche and tamales, and end your feast with a show-stopping flan.

Drink pairings with Mexican black bean and corn nachos

A refreshing margarita is the perfect accompaniment to these vegetarian nachos. A paloma cocktail, pineapple and lime agua fresca or an ice-cold Corona beer would also pair perfectly with a Mexican feast.

If you love Matt Preston's Mexican black bean and corn nachos, try this

In the mood for Mexican? Now that you’ve nailed Matt Preston’s nachos, try your hand at some of our other South American favourites:

2 tbs extra virgin olive oil
2 corn cobs, kernels sliced
1 red onion, finely chopped
1 red capsicum, seeds removed, chopped
3 garlic cloves, crushed
2 tsp each ground cumin and ground coriander
1 bunch coriander, stalks thinly sliced, leaves picked
2 chipotle chillies in adobo sauce
1 bay leaf
400g can chopped tomatoes
2 x 400g Woolworths Black Beans No Added Salt Can, rinsed, drained
1 cup (250ml) vegetable stock
170g corn chips
200g coarsely grated cheddar
2 ripe avocados, chopped
Juice of 1 lime, plus extra wedges to serve
Thinly sliced long green chillies, creme fraiche & Tabasco (optional), to serve

Method

1.

Heat half the oil in a large frypan over high heat. Add corn kernels and cook, stirring occasionally, for 6 minutes or until golden. Set aside until needed.
2.

Add remaining 1 tbs oil to pan. Add onion and capsicum, and cook, stirring occasionally, for 5 minutes or until softened. Add garlic, spices, coriander stalks, chipotle chillies and bay leaf, and cook, stirring occasionally, for 2 minutes or until fragrant. Add tomatoes and cook, breaking up with a wooden spoon, for 1 minute or until heated through. Stir through black beans and stock, bring to a simmer and cook, stirring occasionally, for 30 minutes or until thickened and reduced. Stir through corn kernels.
3.

Preheat the oven to 180°C/160°C fan-forced.
4.

Spread corn chips over a baking tray and spoon over bean mixture. Sprinkle over cheese. Bake for 15 minutes or until cheese is golden and bubbling. Turn off oven, leaving tray in oven to keep nachos warm and melty until ready to serve.
5.

Meanwhile, toss avocado and lime juice in a bowl with 1/2 tsp salt flakes.
6.

Remove nachos from oven and scatter over chilli. Spoon over creme fraiche, top with coriander leaves and serve with lime wedges, Tabasco, if using, and avocado mixture alongside.