Try making nachos from scratch – they’re perfect for parties or nights in

• Feeds 4
• Ready in 45 minutes

Ingredients

• 1 red onion, peeled and finely diced
• 1 clove garlic, peeled and finely chopped
• 1 tbsp Co-op olive oil
• 1/2 red chilli, finely chopped
• 2 tsp paprika
• 2 tsp ground cumin
• 1 tsp ground coriander
• 400g can kidney beans, drained and rinsed
• 200g fresh tomatoes, coarsely chopped
• 250ml vegetable stock
• 1 Co-op ripe and ready to eat avocado
• Juice of 1/2 lime
• 15g fresh coriander (optional)
• 200g tortilla chips, plain or lightly salted
• 100g Co-op Irresistible Somerset Cheddar, grated
• 4 tbsp Co-op fresh tomato salsa

Method

1. Preheat the oven to 180C/fan 160C/Gas 4
2. Gently fry the onion and garlic in the olive oil for 5 mins
3. Add the chilli, paprika, ground cumin and coriander, and cook for another minute
4. Add the kidney beans, tomatoes and stock
5. Cover and simmer for 20 mins, then mash into a chunky paste
6. Meanwhile, remove the flesh from the avocado, chop and mash
7. Add the lime juice and the fresh coriander, if using
8. Layer the tortilla chips in an ovenproof dish with the cheese. Bake for 3-4 mins, dollop over the bean mixture, guacamole and fresh tomato salsa
9. Serve immediately

Each serving contains

• Energy 26% 2147kj 514kcal
• Fat High 41% 28.8g
• Saturates High 42% 8.3g
• Sugar Low 9% 8.1g
• Salt Med 29% 1.75g

% of adult’s reference intake | Carbohydrates per serving : 48g