Taco-mayo dip with baked bean nachos
Crunchy nachos, mingled with melted cheddar and aromatic beans jazzed up with a spicy, creamy taco-mayo dip. This is the perfect dish for fiestas and get-togethers with amigos.
Ingredients
Taco mayo dip:
Baked nachos with beans:
Preparation
Step 1
3 tbsp mayonnaise – 1 tbsp Kikkoman Teriyaki Marinade – 1 tsp sriracha sauce – 2 tbsp lime juice – 1 tbsp agave syrup – 1 tsp smoked paprika – ½ tsp ground cumin – ½ tsp ground coriander – 1 tbsp chopped fresh coriander
Preheat the oven to 180 °C. Thoroughly mix the dip ingredients and set aside in the fridge.
Step 2
300 g cooked black beans – 3 tbsp Kikkoman Teriyaki Marinade – 150 g salted nachos – 1 tsp ground cumin – 1 tsp ground coriander – 60 g grated cheddar cheese – ½ bunch of fresh coriander
Mix the black beans with the Kikkoman Teriyaki Marinade. Place the nachos on a baking tray lined with greaseproof paper. Sprinkle with the spices, beans and cheese. Bake for about 5 minutes until the cheese melts. Serve with the dip and fresh coriander.
Recipe-ID: 1252
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3 tbsp mayonnaise – 1 tbsp Kikkoman Teriyaki Marinade – 1 tsp sriracha sauce – 2 tbsp lime juice – 1 tbsp agave syrup – 1 tsp smoked paprika – ½ tsp ground cumin – ½ tsp ground coriander – 1 tbsp chopped fresh coriander
Preheat the oven to 180 °C. Thoroughly mix the dip ingredients and set aside in the fridge.
300 g cooked black beans – 3 tbsp Kikkoman Teriyaki Marinade – 150 g salted nachos – 1 tsp ground cumin – 1 tsp ground coriander – 60 g grated cheddar cheese – ½ bunch of fresh coriander
Mix the black beans with the Kikkoman Teriyaki Marinade. Place the nachos on a baking tray lined with greaseproof paper. Sprinkle with the spices, beans and cheese. Bake for about 5 minutes until the cheese melts. Serve with the dip and fresh coriander.
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