← All recipes

🍽️ Loaded Nachos

655 kcal · 30 min · 4 servings

Ingredients

• 150 g cornmeal
• 150 g spelt flour Type 1050 (+ 1 tbsp for working)
• salt
• 1 onion
• 1 garlic clove
• 7 tbsp olive oil
• 2 tbsp tomato paste (20 g each)
• 500 g chopped tomatoes
• 400 g black beans (can; drained weight)
• pepper
• 80 g jalapeños (pickled and drained; sliced into rings)
• 0.5 bunch cilantro (10 g)
• 0.5 avocado
• 0.5 tsp hot paprika powder
• cayenne pepper
• 60 g grated cheddar (50 % fat in dry matter)
• 2 tbsp pomegranate seeds (10 g each)

Instructions

1. 1. Combine cornmeal, spelt flour, and a pinch of salt in a bowl.
2. 2. Add about 200 milliliters of water and knead everything into a smooth dough.
3. 3. Cover the dough and let it rest for 15 minutes.
4. 4. Peel one onion and one clove of garlic and chop them finely.
5. 5. Heat one tablespoon of oil in a pan.
6. 6. Sauté the onions and garlic for 2 minutes over medium heat.
7. 7. Stir in some tomato paste and sauté it briefly.
8. 8. Add the tomatoes to the pan.
9. 9. Drain the beans in a sieve, rinse them, and let them drain well.
10. 10. Add the beans to the tomatoes in the pan.
11. 11. Let the mixture simmer for about 10 minutes over low heat.
12. 12. Season the chili with salt and pepper at the end.
13. 13. Divide the dough into four equal parts.
14. 14. Dust your work surface with flour.
15. 15. Roll each piece of dough into a thin circle.
16. 16. Heat one tablespoon of oil in a pan for each flatbread.
17. 17. Bake one flatbread for about 1 minute on each side over medium heat.
18. 18. Place the finished flatbread on a plate.
19. 19. Cover the flatbread with a damp cloth.
20. 20. Repeat the process with the remaining flatbreads.
21. 21. Save a few jalapeño rings for garnish.
22. 22. Puree the remaining jalapeño with one tablespoon of oil into a sauce.
23. 23. Wash the cilantro and shake it dry.
24. 24. Finely chop the cilantro.
25. 25. Remove the avocado flesh from the shell.
26. 26. Cut the avocado into small cubes.
27. 27. Cut the flatbreads into small triangles.
28. 28. Place the triangles on a baking sheet lined with baking paper.
29. 29. Drizzle the triangles with the remaining oil.
30. 30. Season them with salt, paprika powder, and cayenne pepper.
31. 31. Preheat the oven to 225 degrees (convection 200 degrees or gas level 3 to 4).
32. 32. Bake the triangles in the oven for about 10 minutes.
33. 33. Place the baked triangles into a baking dish.
34. 34. Spread the chili over the triangles.
35. 35. Sprinkle everything with cheese.
36. 36. Broil the nachos for another 10 minutes in the oven.
37. 37. Drizzle the finished nachos with the jalapeño oil sauce.
38. 38. Garnish them with the reserved jalapeño rings, cilantro, avocado, and pomegranate seeds.

Nutrition per serving

• kcal: 655
• Protein: 24 g · Fett/Fat: 28 g · Carbs: 76 g