Smoky Black Bean Chilli Nachos
Smokey, hearty, crunchy and cheesy – these black bean nachos have everything you could possibly ask for!
Welcome to part seven of the Lockdown Chow Down!
Join me (almost) daily as we reconnect with one of life’s most simple pleasures, food.
Over the next two days we will be cooking with my favourite Black Bean Chilli, and serving it two ways.
First as a wholesome tray of nachos, loaded with our Black Bean Chilli, charred tomato salsa and pickles made in yesterdays cook along. Next we tackle a delicious gooey Enchilada, with homemade tortillas! The recipe for the chilli is highly adaptable, and vegan in my original version. Do feel free to experiment with the components used to make up the base! For the bulk of the filling, a mix of black beans and brown lentils is my personal favourite. However, these are easily swapped for red lentils, kidney beans, white beans, chicken/beef mince etc.
Can I add mince?
Yes, should you wish to add chicken or beef mince to your chilli simply replace 1 cup of the pulses with 1 cup of mince of your choice, which has been cooked until golden brown. I would also advise adding the mince in when you add the tinned tomatoes, as the mince will need a little extra cooking time to really absorb the sauce.
How can I make both dishes fully vegan?
No worries, its simple. While our Black Bean Chilli is fully vegan, I do use cheddar cheese and sour cream to top the enchilada and nachos. You can simply omit the dairy, use a vegan cheese replacement or replace all the cheese with my Loaded Vegan Nacho Cheez Dip. My vegan cheese is very simple to put together, needing just 7 ingredients that most vegan pantry’s will have on hand.
Making the dishes gluten free
Most brands of nachos are naturally gluten free. As to the wraps, most shops stock a great range of gluten free wraps, so simply replace these for the home made ones.
Liquid smoke and Chipotle?
These may be unfamiliar ingredients, but they can be found in a number of supermarkets, and online. A chipotle is a smoked jalapeño, and while they can be found at speciality delis and shops, the easiest replacement is to just buy Tabasco’s Chipotle Pepper Sauce. Both items are completely optional so feel free to leave them out.
We use chipotle or liquid smoke to bring a smoky, cooked over the fire, character to the chilli, making it taste super meaty without the addition of any meat products. While not essential try get your hands on either of these ingredients, as it really does help make the final dish.
Getting creative with your chilli
I have started you off with two options for your Black Bean Chilli, but there are so many more. Give it a few more pulses in the blender and it makes a fantastic dip served alongside yesterdays salsa, add it into grain bowls, use it to fill burritos or to stuff veggies. Get creative and tag @the_culinary_cartel so I can share your creations with the Cartel Community.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel and #lockdownchowdown on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
I don’t have chipotle chilli. What else can I use?
Chipotle adds a smokiness to the dish. Smoked chilli flakes, Chipotle Tabasco sauce and finely chopped fresh chillies are suitable alternatives.
Can I add meat?
Yes. Read the “can I add mince” section above for a breakdown of adding meat.
Can I make this vegan?
Yes. Use vegan friendly dairy alternatives.