Loaded black bean nachos
Ingredients
- 2 red peppers, seeds removed and diced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 large red onion, finely chopped
- 2 x 400g tins black beans, drained and rinsed
- 400g tin finely chopped tomatoes
- 180–200g/6–7oz lightly salted tortilla chips
- 125g/4½oz mature cheddar or dairy-free alternative, grated
- 2 red chillies, thinly sliced
- 15g/½oz fresh coriander leaves, to garnish
- salt and freshly ground black pepper
Method
- Preheat the oven to 200C/180C Fan/Gas 6.
- Place the peppers, olive oil, paprika and most of the red onion in a roasting tin. Season with salt and pepper and toss well together. Roast for 15 minutes.
- Stir in the beans and tomatoes and return to the oven for 10 minutes until piping hot.
- Tip most of the tortilla chips into the tin and gently stir in.
- Scatter the remaining tortillas on top, sprinkle over the cheese, chillies and remaining red onion and return to the oven for 5 minutes until the cheese has melted. Scatter with the coriander leaves and serve.
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