Chorizo & Three-Bean Smoky Nacho Platter with Avocado & Coriander Smash & Jalapeño Yogurt

Chorizo & Three-Bean Smoky Nacho Platter with Avocado & Coriander Smash & Jalapeño Yogurt
This is a twist on a Mexican classic and can be a great vegetarian option if you omit the chorizo and add an extra teaspoon of smoked paprika. The smoky bean mix can become the perfect topping to a bowl of rice the next day.


Serves 6


Chorizo & Three-Bean Smoky Nacho


  • 3 wholemeal/whole-wheat tortillas, cut into triangles or 100 g/3½ cups blue corn tortilla chips
  • Oil, for spraying and frying
  • 190g/1½ cups chorizo, roughly chopped
  • 1 red onion, roughly chopped
  • 1 tablespoon ground cumin
  • 1 large bunch of coriander/cilantro, stems finely chopped, leaves reserved
  • 1 red chilli/chile, finely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon smoked chipotle paste
  • 2 garlic cloves, crushed
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 100 ml/1/3 cup vegetable stock
  • 400g can black beans
  • 400g can kidney beans
  • 400g can aduki beans
  • 400g can tomatoes
  • 1 tablespoon Worcestershire sauce

To serve:

  • 50 g/½ cup sliced olives
  • A handful of grated mozzarella
  • Jalapeño yogurt (see recipe below)
  • Avocado & coriander smash (see recipe below)
  • 100 g/½ cup queso fresca or crumbled feta cheese



  1. If using tortillas, preheat the oven to 200˚C (400˚F) Gas 6. Arrange the tortilla triangles in a single layer on two baking sheets lightly sprayed with oil. Bake for 5–6 minutes or until golden. Cool on a wire rack.
  2. Heat the oil in a large frying pan/skillet over a medium heat. Add the chorizo and onion and cook, stirring, for 5 minutes or until the onion is soft.
  3. Increase the heat to high. Add the ground cumin, coriander/cilantro stems and chilli/chile and cook, stirring, for 1 minute.
  4. Add the tomato paste, chipotle paste, garlic, oregano and smoked paprika and stir for a further minute.
  5. Stir in the vegetable stock, beans, canned tomatoes and Worcestershire sauce, bring to the boil and gently boil for 10 minutes or until thickened. (Beans can be made the day before and kept in the fridge, reheat before using.)
  6. To assemble, preheat the grill/broiler to medium/high and arrange the nachos on a large plate, top with the beans, olives and a handful of grated mozzarella. Place under the grill/broiler until the mozzarella has melted. Serve with queso fresca, the reserved coriander/cilantro leaves and crumbled queso fresca, and the Jalapeño yogurt and Avocado & coriander smash on the side.
  7. This recipe deliberately makes a large quantity of the smoky beans as they are so good eaten as leftovers!


Avocado & coriander smash


  • 1 tablespoon coriander seeds
  • 1 garlic clove
  • 2 tablespoons olive oil
  • 1 large bunch of coriander/cilantro
  • 3 small avocados, or 2 large, peeled and stoned/pitted
  • Juice of 1–2 limes (depending on sharpness)
  • Sea salt and freshly ground
  • Black pepper



  1. In a frying pan/skillet dry roast the coriander seeds until fragrant and allow to cool.
  2. In a food processor place three-quarters of the seeds, the garlic, 1 tablespoon olive oil and the coriander/cilantro and blitz to a coarse paste.
  3. Roughly chop the avocado on a chopping board, add half the lime juice, a drizzle of olive oil and the salt and pepper and keep mashing with the knife to make a chunky, smashed mixture.
  4. Transfer to a serving bowl and swirl the paste through.
  5. Finish with the remaining oil, salt and pepper, lime juice and coriander seeds.


Jalapeño yogurt


  • 150g/½ cup Greek yogurt
  • 30g pickled jalapeños, chopped
  • 1 tablespoon olive oil
  • Sea salt and freshly ground
  • Black pepper



  1. In a bowl swirl the yogurt with the jalapeños, olive oil and salt and pepper.


This recipe is an extract from Sharing Food with Friends by Kathy Kordalis, published by Ryland Peters & Small ($39.99 NZD RRP, $42.99 AUD RRP) Photography by Mowie Kay, distributed by



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