A fresh take on nachos this recipe uses ripe tomatoes, raw corn and is finished with a flourish of herb and chilli oil. It's one of those meals that is easily adjusted to suit everyone in the family because only those that like it drizzle the chilli oil over their portion. Sometimes I like to add a handful of chopped olives to the bean mix too. Play around with different additions to make this meal your own!
FOR THE NACHOS:
1 bag of your favourite corn chips,
2 to 3 fresh, ripe tomatoes,
1 fresh corn cob,
1 can black beans, or kidney bean,
Lashings of grated cheese of your choice (we use tasty),
Extra virgin olive oil, to taste,
Guacamole either store bought or home made,
Sour cream or natural yogurt,
Salt and pepper to taste,
Chopped olives (optional).
FOR THE CHILLI OIL:
A generous bunch of fresh parsley, mint or basil or a combination of all three,
Dried chilli flakes to taste
Extra virgin olive oil.
METHOD:
Preheat the oven to 200°c. Drain whichever beans you are using, running under cold water to rinse, chop the tomatoes. Place everything together in a large bowl. To prepare the corn peel off the outer leaves, removing the silk. Lay the ear of corn on it's side and carefully cut the fresh kernels from the husk, put them in the with the beans and tomatoes. Your bowl will be a riot of colour now! Mix everything together adding a glug of olive oil and seasoning to taste.
Once the oven is ready, lay out the corn chips in an oven proof tray and spoon the bean mixture over them, grate a generous layer of melting cheese over the top. Place in the oven for 15-25 minutes or until the cheese is melted and golden brown.
While the nachos are in the oven prep the chilli oil by chopping the herbs finely and placing them in a small bowl with enough olive oil to generously coat the herbs adding dried chilli flakes to make the oil as spicy as you like it.
To serve I like to put the sheet pan on the table and let everyone help themselves adding guacamole, sour cream and chilli oil as they like.