Nachos
Whip up these speedy homemade nachos for a casual get-together with friends. Crispy tortilla chips are loaded with salsa, cheese, spring onions, chilli and other toppings.
Refried beans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as a topping or 2 as side
Skip to ingredients
- 400g can black, pinto or kidney beans
- 1 tbsp sunflower oil
- 1 onionfinely chopped
- 2 garlic clovesfinely chopped
- 1 green chillichopped (optional)
- 1 tsp cumin seeds
- ½ tsp dried oregano
- ½ tsp smoked paprika
- chopped corianderto serve (optional)
Nutrition: Per serving
- kcal114
- fat3g
- saturates0.4g
- carbs12g
- sugars3glow
- fibre6ghigh
- protein5g
- salt0.01glow
Method
step 1
Lightly drain the beans, reserving the juice from the tin, but do not rinse (you want the beans in about half the liquid from the can). Depending on the texture you prefer, either mash them roughly in a bowl or blitz them using a blender until smooth. Set aside.
step 2
Heat the oil in a large frying pan or casserole and cook the onions for 8-10 mins until soft and golden. Scatter in the garlic, chilli and cumin seeds, and sizzle everything for 2 mins more. Tip in the beans, oregano, paprika and a pinch of salt. Cook everything together for 5 mins until the beans have heated through adding more reserved bean juice if it’s too thick. Serve straightaway with a sprinkling of coriander, if you like, or leave to cool and keep chilled. Will keep chilled for up to three days or frozen for a month. Reheat with a splash of water mixed in.
