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Homemade Nachos


2 x 250g tortilla chips

1 x 400g tin black beans

1 red onion, finely sliced

500g strong cheddar cheese

200g jar jalapenos chillies

150 ml pot of sour cream

A handful of coriander leaves

Lime wedge to serve

For the guacamole:

2 ripe avocados

Juice 1/2 lime

1 small green chilli

Handful of coriander

Generous pinch of salt

For the salsa:

400g cherry tomatoes, roughly chopped

1/2 red onion, finely sliced

1 small green chilli, finely chopped

Juice of 1/2 lemon

A generous pinch of salt



Preheat oven to 200C. Grease a large baking sheet or tin with a little oil.

Whizz all the ingredients for the guacamole in a food processor until smooth and season taste.

Mix all the ingredients for the salsa in a small mixing bowl and leave to sit.

Arrange half the tortilla chips across the baking sheet and top with half the black beans, half the jalapenos, onion and cheese.

Repeat with the remaining ingredients and place in the oven to bake for 10-12 mins untill the chesse is melted and bubbling.

Serve the nachos warm, with dollops of sour cream, guacamole, salsa, extra coriander leaves and lime wedges.

This recipe was taken from


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