Loaded nachos with melted cheese, black beans and peppers

Drinks dish. 4 persons. Prepare 15 min.

Ingredients

• 250 g black beans
• 1 bag of Santa Maria Taco Seasoning Mix
• 1.5 piece of red bell bell pepper
• 200 g corn
• 0.5 jar Santa Maria Red Jalapeño
• 200 g Beemster Belegen, grated
• 1 bag of Santa Maria Nacho Chips
• 100 ml of water
• 1 tbsp oil
• 200 g tomato
• 1 piece of red onion
• 1 piece of avocado
• 30 g fresh coriander
• 1 jar of Santa Maria Chunky Wrap Salsa Mild

Prepare

1. Preheat the oven to 225˚C.
2. Divide the nachos evenly between a baking dish.
3. Chop the red bell bell pepper and fry in oil.
4. Add the black beans, corn, jalapeños and taco seasoning mix and water. Stir to combine and simmer for 5-10 minutes without a lid.
5. Cover the nacho chips evenly on a baking dish and top with the black beans, bell bell pepper, jalapeños and corn.
6. Sprinkle with the cheese and bake in the oven for about 5 minutes until the cheese is melted.
7. Dice the tomatoes, onion and avocado and place them on top of the melted cheese. Draw nice stripes with the chipotle sauce over the dish. Garnish with the fresh cilantro.
8. Serve with the salsa

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