Ingredients:
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
Method
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 www.donalskehan.com
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