Desserts
Tombstone Nachos with a Black Bean Graveyard Dip
Recipe by What Luce Eats
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
A fun Halloween style play on nachos and your favourite dips. The black bean dip takes seconds to prepare.
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 4 tortilla wraps
- 1 tbsp extra-virgin olive oil
- A pinch salt
For the black bean dip
- 2 cans black beans (drained but not rinsed)
- 2 garlic cloves (minced)
- 1 tsp ground cumin
- 1/2 Juice from lime
- 1 tbsp extra-virgin olive oil
- Handful fresh coriander (roughly chopped)
- 3 spring onion (sliced)
Utensils
-
Step 1
Preheat the oven to 180c and using a stencil or knife cut out tombstone shapes from the tortilla wraps. Place them on a large baking tray and brush with olive oil. Add a pinch of salt and place them into the oven for 12 minutes.
-
Step 2
Whilst they’re cooking add the ingredients for the black bean dip into the blender and blend until almost smooth.
-
Step 3
Empty the dip into a shallow both and once the nachos are cooked place them in the dip.
-
Step 4
Serve with other dips of choice and enjoy.
