Tex Mex black bean and lentil nachos recipe

Ground cumin, smoked paprika and chilli powder add punch to this flavoursome dish
Ground cumin, smoked paprika and chilli powder add punch to this flavoursome dish - Jeremy Simons

With a tin or two of lentils and beans, you’ll always be able to conjure up a fuss-free supper. For this Tex Mex-inspired treat, all you need to do is tip everything into the slow cooker and a couple of hours later you’re good to go. Spoon it over some corn chips for a very tasty version of nachos without most of the unhealthy extras that usually come with them.




Prep time: 15 minutes

Cook time: 2 hours 30 minutes


  • 1 x 400g tin black beans

  • 1 x 400g tin brown lentils

  • 1 x 400g tin chopped tomatoes

  • 2 tbsp pickled jalapeño slices

  • 1 small red onion, finely chopped

  • 2 tsp ground cumin

  • 1 tsp smoked paprika

  • ½ tsp chilli powder

  • 4 handfuls of gluten-free corn chips

  • 100g feta, crumbled, or some grated Parmesan, to serve

  • handful of coriander leaves, to serve


  1. Heat your slow cooker to high.

  2. Tip a 400g tin of black beans and a 400g tin of brown lentils into a colander and rinse under the cold tap, using your hands to separate the beans. Drain well, then tip into the bowl of the slow cooker.

  3. Stir in the 400g tin of chopped tomatoes along with 2 tbsp pickled jalapeño slices, 1 small finely chopped red onion, 2 tsp ground cumin, 1 tsp smoked paprika and ½ tsp chilli powder.

  4. Season generously with salt and pepper, and stir thoroughly to combine. Cover and cook for 2 hours.

  5. Working quickly to avoid losing too much heat, give everything a good stir, then cover and cook for 30 minutes longer.

  6. Meanwhile, preheat the oven to 160C/140C fan/gas mark 3 and line a baking tray with baking paper.

  7. Scatter over four handfuls of corn chips, then warm them through in the oven for 8-10 minutes.

  8. To serve, spoon the Tex Mex beans and lentils over the warm corn chips and scatter with 100g crumbled feta or some grated Parmesan, plus some coriander leaves.

Recipe from The Healthy Slow Cooker by Ross Dobson (Murdoch Books, £18.99)