Loaded Nachos

Ingredients

• 150 g corn flour
• 150 g spelt flour type 1050 (+1 tbsp for handling)
• Salt
• 1 onion
• 1 Garlic clove
• 7 tbsp olive oil
• 2 tbsp tomato paste (20 g each)
• 500 g diced tomatoes
• 400 g black beans (canned; drained weight)
• Pepper
• 80 g pickled jalapeños, drained and sliced into rings
• 0.5 bunch cilantro (10 g)
• 0.5 Avocado
• 0.5 tsp hot paprika powder
• Cayenne pepper
• 60 g shredded cheddar cheese (50% fat in the product)
• 2 tbsp pomegranate seeds (10 g each)

Instructions

1. 1.

   Knead corn flour and spelt flour with a pinch of salt and about 200 ml water into a smooth dough. Cover and let rest for about 15 minutes.

2. 2.

   Meanwhile, peel and chop onion and garlic for the chili. Heat 1 tbsp oil in a pan. Sauté onion and garlic for 2 minutes over medium heat. Briefly fry tomato paste and add tomatoes. Drain beans in a sieve, rinse, and let drain, then add to tomatoes and simmer on low heat for about 10 minutes. Season with salt and pepper.

3. 3.

   Divide dough into quarters and roll each into thin circles on a floured surface. Heat 1 tbsp oil in a pan; fry one dough sheet over medium heat for 1 minute on each side. Place on a plate and cover with a damp cloth. Repeat with remaining sheets.

4. 4.

   Set aside a few jalapeño rings for garnish, puree the rest with 1 tbsp oil. Wash cilantro, pat dry, and chop. Scoop avocado flesh from the skin and dice into small cubes.

5. 5.

   Cut dough sheets into small triangles and arrange on a baking sheet lined with parchment paper. Drizzle with remaining oil, season with salt, paprika powder, and cayenne pepper, and bake in a preheated oven at 225 °C (fan‑forced 200 °C; gas: level 3–4) for about 10 minutes. Transfer to a baking dish, top with chili, sprinkle cheese, and bake for another 10 minutes. Drizzle loaded nachos with jalapeño oil, and garnish with remaining jalapeños, cilantro, avocado cubes, and pomegranate seeds.