BBQ Black Bean & Veggie Nachos
with Charred Corn Salsa & Plant-Based Sour Cream
- Gluten(Wheat)
We turned the best things about nachos (the crispy chips) into a side for this delectable black bean and veggie bowl so you can enjoy maximum crunch! We've also added fresh herbs and a dollop of plant-based sour cream so you can enjoy an explosion of flavour with every bite. *This recipe is under 650kcal per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1
carrot
1
capsicum
1
tomato
2 clove
garlic
½ tin
black beans
½ tin
sweetcorn
1 sachet
barbecue seasoning
1 packet
enchilada sauce
1 packet
Plant-Based Sour Cream
1 bag
herbs
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Slice mini flour tortillas into quarters. Grate carrot. Cut capsicum into bite-size chunks. Roughly chop tomato. Finely chop garlic. Drain and rinse black beans (see ingredients). Drain sweetcorn (see ingredients). • Divide tortillas between two lined oven trays (don’t worry if they overlap). Toss with olive oil and season with salt. Bake until lightly golden and crispy, 8-10 minutes.
• While the tortillas are baking, heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Add tomato and a drizzle of olive oil and white wine vinegar to the charred corn. Season and toss to combine.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and capsicum until tender, 3-4 minutes. • Add garlic, black beans and barbecue seasoning and cook until fragrant, 1-2 minutes. Add enchilada sauce and a drizzle of water and cook until slightly reduced, 1-2 minutes.
• Divide nacho chips between plates. • Top with BBQ black beans and veggies. • Top with charred corn salsa and plant-based sour cream. Tear over herbs to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty combination of textures and flavours, though some found it too sweet or lacking a traditional Mexican taste.
- Ease of prep: Several noted it takes longer than expected, with extra steps like toasting tortillas and charring corn.
- Suggestions: Consider adding cheese, guacamole, or extra black beans for more protein and flavour; some preferred enchiladas over nachos.
- Portions: Some found the meal satisfying with leftovers, while others felt it wasn't enough for the stated number of servings.
