Mexican Beans with Nachos, Avocado and Sour Cream
By chef Gulasch
Try this recipe for Mexican beans with nachos, which combines ripe tomatoes, spicy jalapeños and creamy avocado, complemented by refreshing sour cream.
- 10 min
- total
- Easy
- level
4 min prep · 6 min cook
What you will need
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Canned Kidney Beans 0.5 pcs -
Nachos 30 g -
Avocado 0.5 pcs -
Sour Cream 1 tbsp -
Tomato Paste 1 tbsp
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Olive Oil 0.25 tbsp -
Garlic 0.5 clove -
Cumin 0.25 tsp -
Ground Paprika 0.25 tsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. This is what you'll have on your plate – prepare the ingredients in advance so the work goes smoothly 🌶️🥑
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Grate the garlic. Peel the garlic and grate it finely on a grater.
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Prepare the spiced base. Heat a tablespoon of olive oil in a pot over medium heat. Add the garlic and briefly sauté it to release its aroma, then sprinkle in the ground cumin. After about a minute add the ground paprika and the tomato paste and sauté for another roughly 1 minute, until the paste darkens and loses its raw taste.
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Cook the beans. Add the beans to the pot, season lightly with salt and sprinkle a pinch of sugar to balance the flavor. Cook for about 3 minutes over low to medium heat so everything comes together.
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Slice the avocado. Halve the avocado, remove the pit and slice the flesh.
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Portion into bowls and serve. Divide the beans into bowls, top with a tablespoon of sour cream. You can also sprinkle a pinch of smoked paprika or ground chili, add avocado slices and stick the nachos in. Serve immediately 🍽️✨
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