the Breville Test Kitchen
Sheet Pan Black Bean Nachos with Chipotle Cream
Loaded with cheese, beans, tomato, avocado, and enhanced with a zingy chipotle crema, these meatless nachos are perfectly served as a no-fuss weeknight dinner or a crowd pleasing snack.
25 mins total time
15 mins active time
Easy
Serves 4
Ingredients
Measurements:
For the chipotle cream
½ cup (120 g) sour cream
1 tbsp milk
2 tbsp fresh lime juice
2 tbsp chipotle salsa
½ tsp kosher salt
For the nachos
1 cup (120 g) shredded cheddar cheese
¾ cup (90 g) shredded Monterey Jack cheese
255 g tortilla chips
425 g can black beansdrained and rinsed
2 Roma tomatoesseeds removed and finely chopped
1 avocadochopped
¼ small red onionfinely chopped
¼ cup cilantro leavescoarsely chopped
Instructions
- 1Place all the chipotle cream ingredients in a bowl and whisk to combine. Set aside.
- 2Insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 205°C, for 6 minutes and press Start to preheat. Meanwhile, continue to the next step.
- 3Place both cheeses in a bowl and combine.
- 4Line the roasting pan with foil. Spread half the tortilla chips over the base of the pan and sprinkle with a third of the cheese. Top with the remaining tortilla chips and remaining cheese.
- 5Top the tortillas with the beans and tomatoes.
- 6Once preheated, place the pan in the oven and cook for 6 minutes.
- 7The cheese should be melted and the nachos warmed through. If not, cook it a little longer.
- 8Top with the chipotle cream, avocado, onion, cilantro and serve.
