serves
6
prep
15 minutes
cook
25 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 1 tbsp olive oil
- 2 chorizo, chopped
- 2 small onions, finely chopped
- 3 garlic cloves, finely chopped
- 2 tsp ground cumin
- 800 g tinned black beans, rinsed, drained (or prepared dried black beans, see Note)
- 250-300 g blue corn chips (see Note)
- 2 cups grated Swiss or mozzarella cheese
- 1 avocado, chopped, to serve
- crème fraîche, to serve
- Frank’s RedHot sauce or homemade , to serve
Instructions
Preheat oven to 200˚C. Lightly grease a large heatproof baking dish or two 25cm round dishes.
Heat oil in a large frying pan over medium-high heat. Add the chorizo and onion and cook, stirring often, for 8 minutes or until golden. Add the garlic and cook, stirring, for 2 minutes or until softened. Stir in the cumin and beans.
Arrange the corn chips on the base of the prepared dish. Sprinkle with half of the cheese. Top with the bean mixture and remaining cheese. Bake for 15 minutes or until the cheese is bubbling. Top with avocado and crème fraiche and serve with hot sauce.
Notes
• To use dried black beans, rinse 2 cups (200 g) dried beans then simmer in a large saucepan of boiling water for 1 hour and 20 minutes or until tender.
• Blue corn chips are available at some delis and supermarkets or online at . Substitute regular corn chips if desired.
Photography, styling and food preparation by
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
