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Corn & Black Bean Nachos with Jalapeño Yoghurt

We’d never say no to nachos for dinner – there’s nothing like the combination of melted cheese, tangy sour cream, and crunchy corn chips. We wanted to recreate some of those flavours and textures in a healthier version featuring oven baked tortillas, fresh corn and herbs, and a creamy yoghurt sauce to bind it all together. Cook, relax, and enjoy!

Corn & Black Bean Nachos with Jalapeño Yoghurt
Author:
Recipe type: Nachos
Ingredients
  • 1 medium red onion
  • 2 limes
  • 2 ears corn
  • 1 green jalapeño chilli
  • 6 white corn tortillas
  • ¼ cup fresh coriander (cilantro)
  • ¼ cup fresh mint
  • 400 g can black beans
  • 200 g Greek yoghurt
  • 3 tablespoons olive oil
  • salt and freshly ground black pepper, to taste
Instructions
  1. Preheat broiler with rack in highest position. Halve, peel, and thinly slice onion. Zest 2 limes over a large bowl. Juice 1½ limes into bowl with zest. Add onions, season with ¼ teaspoon salt, and toss to combine. Set aside to macerate.
  2. Shuck corn if necessary. Place corn and jalapeño on a rimmed baking sheet and broil, turning halfway through, until charred, 5–10 minutes (watch closely as broilers vary in intensity). Transfer jalapeño to a small bowl and tightly cover with plastic wrap. Transfer corn to a cutting board.
  3. Switch oven to 230°C. Place tortillas on the rimmed baking sheet and brush both sides with 1 tablespoon olive oil. Bake (without turning) until tortillas are dark golden brown, 5–10 minutes (watch closely as tortillas can toast quickly depending on your oven).
  4. Meanwhile, pick coriander (cilantro) and mint leaves from stems, reserve a few sprigs for garnish, and roughly chop the rest. When corn is cool enough to handle, cut kernels from cob. Drain and rinse black beans. Add corn, beans, chopped herbs, and 2 tablespoons oil to bowl with onions; season with salt and pepper.
  5. Juice remaining ½ lime into a bowl. Peel away charred outer skin of jalapeño, discard skin and stem, and remove seeds for less heat. Finely chop jalapeño and add as much as you'd like to bowl, depending on your heat preference. Stir in yoghurt and 3 tablespoons water; season with ¼ teaspoon salt and pepper.
  6. Break up tortillas into large chips and place on a platter or 2 plates. Top with corn and black bean salad. Dollop with jalapeño yoghurt and garnish with the reserved herbs. Enjoy!

 
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John Doe
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Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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