Loaded Cheesy Black Bean Nachos Recipe

Ingredients

2 red onions
2 red peppers
2 tsp smoked paprika
1 tsp cumin seeds
1 lime
400g tin of black beans
1 chilli
400g tin of chopped tomatoes
170g lightly salted tortilla chips
180g gated mature Cheddar
100g soured cream
150g smashed avocado
A handful of coriander

Prep: 10 mins | Cook: 25 mins

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Method

1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Trim, peel and dice 1 red onion. Halve the red peppers and scoop out the seeds and white pith. Roughly chop them. Scoop the red onion and red peppers into a large roasting tin. Dust over the smoked paprika and cumin seeds. Drizzle over 1 tbsp oil. Season with salt and pepper. Toss well to coat. Slide the roasting tin into the oven and roast 15 mins till the veg are lightly charred.

2. Meanwhile, trim, peel and finely slice the remaining red onion. Pop it into a small bowl. Halve the lime and squeeze the juice over the red onion. Season with a pinch of salt. Lightly scrunch together. Set aside to lightly pickle. Drain and rinse the black beans. Finely slice the chilli into thin rounds.

3. Remove the roasting tin from the oven. Tumble in the black beans and pour in the chopped tomatoes. Stir well to mix. Return the roasting tin to the oven and cook for 10 mins till the mixture is slighly thickened and bubbling.

4. Remove the tin from the oven and gently stir through half of the tortilla chips being carefully not to crush them. Layer the over the remaining tortilla chips on top. Scatter over the grated cheddar. Return the tin to the oven for 5-10 mins till the cheese is golden and melted.

5. When the cheese is bubbling, remove the roasting tin from the oven. Dollop over the soured cream and smashed avocado. Scatter over the slices of chilli and pickled red onion. Tear over the coriander leaves to serve.