Easy black bean nachos with blue cheese and lime guacamole

Hola amigos! So yeah, I live in Australia, I am of English descent, and my knowledge of Cinco De Mayo stems predominantly from the early episodes of Arrested Development. However, any event in life that allows, nay encourages, the creation of Mexican inspired food, is a an event that deserves a spot in my calendar. 


These are the sort of nachos you make for someone when you want to put out a 'chilled and low maintenance but very capable and skilled in the kitchen' sort of vibe. The amount of thought that went into generating that description suggests I will probably never be that person, but I digress. And if this chilled low maintenance vibe is only being felt by you because you are making them for yourself, then all the more important, 'IMHO.'

The guacamole, dare I say, could most certainly be used in other life situations. As I figured out while photographing, it makes for a great dip, and is equally as delicious straight off the spoon. If you don't like blue cheese, well, best navigate away from me. Lol jks, I mean away from this recipe... but you know. Maybe a bit of the first one as well. 



1 can of black beans, drained
1 large tomato, chopped finely
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon brown sugar
1 teaspoon ground cumin
1/2 - 1 jalapeño, based on your tolerance to da chillayz
water, to loosen

2 avocados, mashed
8 packed teaspoons of blue cheese
1/2 jalapeño, chopped finely
juice of 1/2 a lime
lime zest, to taste (I used roughly a 1/4 of a lime worth)

1/2 cup finely sliced red cabbage
juice of 1/2 a lime
liberal sea salt flakes

roughly 200g white corn chips (lesbe honest, the bag will get eaten regardless of how many you use)
1/2 cup firmly packed good quality grated cheddar
extra vegies, to serve (most people don't choose nachos for the beg content tho)



1. Preheat yo oven to 180 degrees. In a medium saucepan, add a generous amount of olive oil and your chopped tomatoes. Cook on a medium heat until the tomatoes begin to lose their form, adding more oil if necessary.
2. Once the tomatoes are resembling a sugo like sauce, add the tomato paste, brown sugar and spices. You can add a clove of crushed garlic here if you like. Add the beans and some water to loosen, and combine thoroughly. Cook for about 5-10 minutes.
3. On a baking tray, assemble your corn chips on a piece of baking paper. Why? Because now every morsel of melted cheese is ripe for the picking, as opposed to being baked onto your grubby oven tray. Thank me later.
4. On top, spread over the bean mixture, and top that with the grated cheese. Pop in the oven for 5 minutes, and then flick to the grill for an extra five, or until the cheese is nice and melty and the corn chips are starting to brown.
5. While that is happening, combine your avo, blue cheese, lime juice, zest, and jalapenos, adjusting to taste. Add some pepper and sea salt flakes and set aside.
6. In a separate bowl, combine your cabbage, lime juice and sea salt flakes, and massage for around five minutes. This is basically akin to a lazy persons pickling - the cabbage will start to lose shape and get a some juices happening. I will also taste divine. 
7. Pull your nachos out of the oven, and top with the guacamole and the cabbage. I threw on some extra tomatoes and jalapeño for colour, but go with whatever you fancy. Bueno!