Chilli bean nachos and corn salsa

Full of flavour, this Mexican recipe is the perfect sharing dish for a Friday night. Just leave out the cheese and soured cream to make it vegan.

Ingredients

VEGETARIAN

Serves: 4

Ready in: 30 mins

• 1 tbsp olive oil
  
• 1 onion, chopped
• 1 clove garlic, finely chopped
• 1 tsp paprika
• 1 tsp chilli powder or cayenne pepper
• 1 x 400g tin chopped tomatoes
• 2 x 400g tin kidney beans, drained and rinsed
• 1 x 200g bag lightly salted tortilla chips
• 150g mature Cheddar, grated
• Soured cream and jalapeños, to serve

For the salsa

• 100g cherry or baby plum tomatoes, quartered
• 1 ripe avocado, diced
• 1 small tin sweetcorn, drained
• 1 lime, juiced
• ½ red chilli, deseeded and finely chopped
• ½ red onion, finely chopped
• Handful coriander, finely chopped
  

Method

1. Heat the oil in a large pan, then add the onion and cook for 5-6 mins until softened. Add the garlic, paprika and chilli powder, season and cook for another minute.
   
2. Stir in the tomatoes and beans and simmer for 15-20 mins until thickened.
3.  Meanwhile, mix the ingredients for the salsa together, reserving some of the coriander for serving, and set aside.
4.  Spread the tortilla crisps over a baking tray and top with the beans and grated cheese. Grill for a few minutes until the cheese has melted.
5.  Serve with the salsa spooned over the top and scatter with the reserved coriander. Finish with a little soured cream and some sliced jalapeños, if you like.