Beany queso dip & nachos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 2 tbsp vegetable oil
- ½ onionfinely chopped
- ½ green pepperfinely chopped
- 1 tsp ground cumin
- 1 tsp hot smoked paprika
- 1 garlic clovecrushed
- 400g can black beans or mixed beansdrained
- 20g pickled jalapeñoschopped
- 1 small red chillifinely chopped
- tortilla chipsto serve
For the queso
- 30g unsalted butter
- 30g plain flour
- pinch of ground turmeric
- 200ml whole milk
- 200g mature cheddargrated
- 50g monterey jack cheesegrated
Nutrition: per serving
- kcal335
- fat24g
- saturates13g
- carbs13g
- sugars3g
- fibre4g
- protein15g
- salt0.91g
Method
step 1
Heat the oil in a saucepan over a medium heat and fry the onion, pepper and a pinch of salt for 10 mins until softened. Add the cumin, paprika and garlic, and cook for 1 min more. Stir through the beans and season to taste, then tip the mixture into a roughly 20cm baking dish, spreading it to the edges with a spatula.
step 2
For the queso, melt the butter in the same pan over a medium heat until foaming. Tip in the flour and turmeric, and cook for 2 mins. Gradually whisk in the milk and cook for 3 mins, stirring continuously. Tip in both the cheeses and whisk until the mixture is thick and the cheese has melted. Pour the queso over the beans, then scatter over the jalapeños and chillies. Serve with tortilla chips for dunking.
