Loaded Nachos with Refried Beans


40 minutes

Serves 2-4



1 large packet of tortilla chips
For the Frijoles:
1 tin of Black Beans, drained
150ml Vegetable Stock
1/2 Red Onion, finely chopped
1 tbsp olive oil
1 tbsp chopped Jalapeños
1 tsp Cumin Seeds
1 tsp Mexican Cornish Sea Salt seasoning
For the Salsa
100g finely chopped Tomatoes
1 tbsp fresh Coriander, chopped
1 tsp finely chopped garlic
Juice of 1 lime
For the Triple cheese topping
100g Mozzarella
100g Grated Cheddar
50g Mexicana cheese, grated



Preheat your oven to 180˚C.

Make your black bean dip or Frijoles by heating oil in a saucepan and adding in the onion, jalapeño and cumin seeds. Stir well on a medium heat for 3-4 minutes until they start to soften and then add in black beans and a generous pinch of Mexican Cornish Sea Salt seasoning.

Add your stock and allow to simmer for 20-30 minutes until the beans are soft and the flavours have come together.

Combine all your salsa ingredients in a mixing bowl and season to taste.

Build your nachos in an ovenable dish by layering the beans, tortilla chips, and cheese topping. Cook for 10-15 minutes until the cheese melts.

Serve warm with salsa and you can add pulled pork if you want a meaty version.

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