For those seeking a quick and flavorful snack or a dish to share, nachos topped with crispy tortilla chips, melted cheese, smoky charred corn, seasoned black beans, and fresh jalapeños offer a delightful choice. This versatile recipe allows for easy customization with additional ingredients like tomatoes, avocado, or even extra spices to suit personal preferences.
To begin, gather the essentials: two ears of corn with kernels removed, two tablespoons of vegetable oil, 200 grams of canned black beans that are drained and rinsed, and half a teaspoon of cumin seeds that are lightly crushed. Accompany these with sea salt, freshly ground black pepper, two limes, and half a bunch of fresh coriander, which should be finely chopped. For a bit of heat, include two jalapeños or green chilies, deseeded and finely chopped. The base of the dish consists of 200 grams of tortilla chips, 75 grams of grated mozzarella, and 100 grams of grated mature cheddar, with sour cream to serve.
Start by heating a large frying pan to high and cooking the corn kernels for about five to ten minutes, stirring occasionally until they achieve a deep char. Once done, transfer them to a large bowl. In the same pan, pour in the vegetable oil, followed by the black beans and crushed cumin seeds. Season with salt and pepper and cook on high for around five minutes, stirring as needed until the beans become slightly crisp and start popping.
Combine the cooked beans with the charred corn, then grate the zest of one lime over the mixture and squeeze in the juice of one and a half limes. Stir in most of the chopped coriander and jalapeños, ensuring everything is well mixed. Adjust the taste with additional lime juice, salt, or pepper if necessary. Preheat the grill to high, spread the tortilla chips on a baking tray, and sprinkle the mozzarella and cheddar over them. Place the tray under the grill for a few minutes until the cheese melts and bubbles, keeping a close watch to prevent burning.
Once ready, transfer the hot nachos onto a serving platter, spooning the charred corn and black bean mixture over the cheesy chips. Add small dollops of sour cream, and finish by scattering the remaining coriander and chopped jalapeños over the top. For a touch of extra freshness or flavor complexity, consider incorporating diced ripe tomatoes or guacamole as a side, or experiment by adding smoked paprika, crushed coriander seeds, or other preferred spices to the beans.