Sharing nachos

Updated at: Thu, 17 Aug 2023 05:16:09 GMT

Step 1

Finely dice two red onions.

Step 2

Crush, peel and chop two cloves of garlic.

Step 3

Deseed one chilli and finely dice.

Step 4

Add a couple tablespoons of olive oil and over a medium heat fry half of the onion, half the garlic and half of the chilli in a small saucepan and place a lid on it.

Step 5

Roughly chop two large tomatoes.

Step 6

After a couple of minutes when the onions are soft add in the spices: a teaspoon of ground cumin, coriander and paprika. And stir.

Step 7

Add the red kidney beans and 250ml of water and crumble in half of a vegetable stock cube and then the two tomatoes you chopped previously.

Step 8

Heat it back to a boil and reduce the heat to low and let it simmer for 20 minutes.

Step 9

Corse three tomatoes, slice them and take out the middle. Dice the tomato and mix with the remaining onion, chilli and garlic.

Step 10

Add a glug of olive oil, the zest of one lime and some fresh coriander if possible. Season to taste.

Step 11

Halve an avocado, scoop out the stone and roughly chop and mash the avocado flesh. Add the juice of about a third of the lime, some olive oil and more fresh coriander.

Step 12

Once the kidney bean chilli is finished cooking mash it a little bit with a potato masher or simply with a spoon or fork.

Step 13

Grate some cheddar cheese (as much as you like!)

Step 14

Layer the corn chips in an oven-proof dish with the cheddar cheese.

Step 15

Place that in a warm oven at about 200 degrees celsius for about 3-4 minutes just to warm the cheese through and gratinate the cheese on top.

Step 16

Chuck the salsa, kidney bean chilli and guacamole on top, add a sprinkling of chopped coriander and enjoy :).

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