Chilli beans with cheese nachos Recipe | 4Food

Vegetarian recipes Chilli beans with Monterey Jack nachos recipe

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Date Published:: 30/11/2007

This easy Mexican-inspired recipe is a great hotpot-cum-hearty soup, enhanced by the gentle heat of green chillies.

Serves 4
Ready in 40 minutes

Ingredients

Good splash of olive oil
2 onions, chopped
2 garlic cloves, crushed
4 green chillies, seeded and finely sliced
1 tsp ground cumin
2 bay leaves
2 tbsp sun-dried tomato purée
3 x 400g cans mixed beans, drained and rinsed
900ml vegetable stock
Good handful of chopped fresh coriander, plus extra to garnish
Small bag of plain tortilla chips
100g Monterey Jack or Cheddar, grated

Method: How to make chilli beans with cheese nachos

1. Heat the oil in a large saucepan and cook the onion, garlic and chilli for 4-5 minutes until just softened. Add the cumin and cook for a further minute. Add the bay leaves, tomato purée, beans and stock. Bring to the boil, then simmer gently for 25 minutes.

2. Spoon half the mixture into a bowl, then mash what's left in the pan with a potato masher. Stir the whole bean mixture back into the pan and season. Stir in the coriander and spoon into four bowls. Top each one with a handful of tortillas and scatter with cheese. Pop under a hot grill until the cheese is just melted. Garnish with extra coriander.