Mexican black bean corn nachos Matt Preston

Step 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.

Step 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.

Step 3

Preheat the oven to 180°C.

Step 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.

Step 5

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

Step 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.