plantbased vegan vegetarian autumn dinner party winter one pot

Black Bean Nachos

ready in: 30 minutes

servings: 4

by: Sarah Tanner

These tasty Black Bean Nachos make a great sharing dish or can be served individually. Topped with a creamy pea guacamole and fresh tomato salsa this will become a family favourite!


Black Bean Salsa

  • 1 tin Ceres Organics Black Beans
  • 1 red onion – or 1 tsp onion powder
  • 2 cloves garlic or 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp Ceres Organics Tomato Paste
  • 2 tsp bittersweet smoked paprika
  • ½ a tin Ceres Organics Chopped Tomatoes
  • Salt and pepper to taste

Pea Guacamole and Tomato Salsa Toppings

  • ½ cup defrosted peas
  • ½ cup coconut yogurt
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • Salt and pepper to taste
  • 1 cup chopped fresh tomatoes
  • 1 tbs chopped jalapenos
  • ¼ cup chopped red onion
  • A handful chopped fresh coriander
  • Salt and pepper to taste
  • Juice of ½ a lime
  • Nachos to serve


  1. To cook the beans, dry off the onion first, followed by the garlic.
  2. Stir through the cumin, coriander and oregano to coat.
  3. Add the tinned tomatoes, tomato paste, stir through and then add the beans. Lastly season and stir through the paprika. Leave to simmer.
  4. To make the pea guacamole, add the defrosted peas, coconut yogurt, onion powder, garlic powder and salt and pepper to a blender or food processor and whiz until smooth. Place in the fridge to set a little.
  5. To make the salsa combine the chopped tomatoes, jalapenos, red onion, coriander, salt and pepper to taste and lime juice in a bowl.
  6. Either place all the components in separate dishes and let everybody build their own nachos or layer onto a big plate to enjoy.