- 300 g black beans
- 1 pack taco spice mix
- 200 g diced tomatoes
- 100 g corn
- 150 g tortilla chips
- 100 g cheese
- 1/2 dl sour cream
- 1/4 x lime
- For this dinner, we use peamole, pickled red onion and pickled radish that were made earlier in the weekly menu.
- Heat black beans in a frying pan together with taco seasoning, chopped tomatoes and corn. Let it cook for about 5 minutes.
- Place tortilla chips over a baking tray lined with baking paper, and top with the bean mixture and grated cheese. Bake in the middle of the oven at 200 degrees for about 10 minutes.
- Serve the veggie nachos with pickled red onion, pickled radish, peamole, sour cream and lime.