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Legghorn and black bean loaded nachos

Legghorn x Bold Bean Co

We’ve taken inspiration from our friends at Bold Bean Co to create this beany protein-rich loaded Legghorn nachos recipe, perfect for summer. All the parts can be prepared in advanced and assembled just before service. 

Ingredients

For the pitta chips
5 pitas, cut into triangles
4 tbsp white sesame seeds
2 tbsp black sesame
4 tbsp olive oil 

For the chopped salad
1 small cucumber, finely diced
100g tomato (finely dice)
1 red onion (finely diced)
1 tbsp extra virgin olive oil
Lemon juice, to taste

For the Legghorn topping 
500g Legghorn mince 
1 jar Bold Bean Co black beans – rinsed
1 tbsp extra virgin olive oil
½ red onion, finely diced 
1 large clove garlic, grated
2 tsp cumin seeds
1 tsp red pepper flakes
1 tsp smoked paprika
½ tsp ground coriander
½ tsp tsp cinnamon
1 tbsp pomegranate molasses

For the tahini yogurt
150g greek yoghurt 
1 tbsp tahini
Lemon juice, to taste
1 tsp sumac

A few handfuls of fresh coriander and mint leaves to top.

 

Cooking Process

  1. Preheat the oven to 200 degrees.Toss the pita chips with olive oil and sesame seeds and place on a lined baking tray to bake for 15 minutes, until crispy and golden.

  2. Whilst the pita chips bake, combine the veg in a small mixing bowl. Season with olive oil and fresh lemon juice to taste and set to one side.

  3. Heat a large frying pan over high heat. Drizzle the oil in the pan then add the Legghorn mince, frying for 5-10 mins until evenly browned and some caramelisation has developed.

  4. Add the diced onion and fry for a further 3-4 minutes until softened then add the spices and garlic, stir through and fry for a further minute until fragrant.

  5. Add the black beans into the spices along with the pomegranate molasses and a splash of water, to loosen if needed. Stir everything together then cover and simmer for 5-10 minutes, stirring occasionally.

  6. Mix together the yoghurt and tahini in a small bowl with a splash of water, squeeze of lemon juice and a pinch of salt.

  7. Season the salad with salt & pepper before serving.

  8. Serve the pita nachos with the beanie Legghorn topping, with dollops of the tahini yoghurt, salad and lots of fresh herbs.