Name: Black bean nachos cob
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Cuisine: mexican
Ingredients: 1 rye cob loaf or multigrain cob loaf; 36.40 gm extra virgin olive oil; 400g can black beans, rinsed, drained; 3 ripe tomatoes, finely chopped; 1/2 red onion, finely chopped; 220g mozzarella, coarsely grated; 10.00 gm ground cumin; 190g (3/4 cup) sour cream; Sliced pickled jalapeño, to serve; Fresh coriander leaves, to serve

Black bean nachos cob

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Savor a flavorful Mexican cornbread stuffed with black beans, juicy tomatoes, and melty mozzarella.

Ingredients:

1 rye cob loaf or multigrain cob loaf
36.40 gm extra virgin olive oil
400g can black beans, rinsed, drained
3 ripe tomatoes, finely chopped
1/2 red onion, finely chopped
220g mozzarella, coarsely grated
10.00 gm ground cumin
190g (3/4 cup) sour cream
Sliced pickled jalapeño, to serve
Fresh coriander leaves, to serve

Instructions:

Preheat your oven to 180C (160C fan forced) and prepare 2 baking trays with baking paper.
With a bread knife, carefully slice off the top third of the cob loaf and hollow out the inside to create a 2cm-thick shell. Cut the removed top and bread into small triangles, then arrange them on a baking tray. Drizzle with olive oil and season to taste.
Mix the black beans, tomato, onion, and two-thirds of the mozzarella in a bowl. Season with cumin, then spoon the mixture into the cob. Top with the rest of the mozzarella before serving.
Place the cob on the tray alongside the bread triangles. Bake for 20 minutes or until the cheese is melted and the bread triangles are golden brown.
Spread a dollop of sour cream over the bean mixture. Top with jalapeño slices and fresh coriander. Accompany with the bread triangles.

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