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Mexican Black beans with nachos

Perfect for sharing – bring to the table and everyone can help themselves.

Serves 4 Total Time  25 mins


Get the ingredients here.

  • 3 tbsp olive oil 
  • 2 celery sticks, finely chopped
  • 3 carrots,  finely chopped
  • 1 red onion, finely chopped 
  • 1-2 tsp chipotle paste 
  • 1 tsp smoked paprika
  • 2 x 400g tins black beans 
  • 250ml vegetable or chicken stock 
  • 150g manchego cheese, grated

For the nachos:

  • 8 tortilla wraps (1 pack) 
  • 2 tbsp olive oil 
  • 1 tsp smoked paprika


1. Preheat oven to 200°C/180°C fan/Gas 6. In a large frying pan add the oil, celery, carrot and onion. Sauté with a lid on for 8 mins, stirring occasionally.

2. For the nachos, cut each tortilla into 8 triangles and place onto baking trays. Mix the oil and paprika and brush over both sides of the triangles. Bake for 5 mins and set aside.

3. Back to the frying pan, add the chipotle paste, paprika, beans, stock and seasoning. Simmer for 3 mins.

4. Transfer to a baking dish, stick the nachos around the edge, scatter the cheese and bake for 2 mins. 

5. Serve with avocado, sour cream, coriander, lime and salsa.

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