This vegetarian bean dish is nice and spicy, but the tomatoes and sour cream keep it fresh. Coriander adds an exciting touch. Juicy Merlot is the perfect match. -Text + image Jolande Vos of I Love Food & Wine
Spicy bean dish with corn
Preparation: 30 minutes
What you need (4 people)
- 4 corn cobs
- 200 g tortillas
- 2 tbsp oil
- 2 tbsp sesame seeds
- 400 g black beans (1 can)
- 2 dl (spicy) taco sauce
- 1 tsp ground cumin
- 2 balls of mozzarella
- 2 tomatoes
- 1 avocado
- 4 tbsp sour cream
- fresh coriander
This is how you make it
Preheat the oven to 200°C. Cook the corn cobs in salted water for about 10 minutes until tender. Cut them into pieces.
Meanwhile, cut the tortillas into triangles with scissors. Place the pieces on a baking tray lined with baking paper, drizzle with the oil and sprinkle with the sesame seeds. Fry the tortilla pieces for 5-8 minutes, until crispy and light golden brown. Drain the beans and mix with half of the taco sauce and cumin.
Remove the nachos from the oven. Slide the triangles together. Spoon the bean mixture on top. Tear the mozzarella into pieces and spread them on top. Place back in the oven and bake for about 5 more minutes, until the cheese is melted.
Chop the tomatoes. Mix with the rest of the taco sauce. Pit the avocado and cut the flesh into pieces. Remove the nachos with beans from the oven. Spoon the tomato salsa on top. Place the avocado pieces on the nachos and sprinkle with coriander. Spoon dabs of sour cream on top and serve with the corn.
This recipe is from: VEGGIE IN 30 MINUTES | YLVA BERGQVIST | PUBLISHER FORTE CULINAIR | ISBN: 9789491853197 | € 19,99
Curious about more recipes paired with Merlot? Read it in WINELIFE Magazine 81. Order this one here!
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