Ingredients
Salsa
- 3 ripe tomatoes (seeded & finely chopped)
- 1/2 red onion (finely chopped)
- 1/2 green or red chilli pepper (finely chopped)
- 1/2 tbsp white vinegar
- salt & freshly ground pepper
- 1 tbsp fresh coriander leaves (finely chopped)
Guacamole
- 1 large ripe avocado (chopped)
- 1/2 green chilli (finely chopped)
- 1-2 tbsp lime juice ((or to taste))
- few drops tabasco
- 1 tbsp fresh coriander leaves (finely chopped)
- salt & freshly ground pepper
Assembly
- 1 large bag (200g) tortilla chips
- 250 g strong cheddar cheese (finely grated)
- 1 handful sliced green jalapeños (from a jar)
- 150 g sour cream
- 150 g tin blackbeans (drained & rinsed)
- 1 tbsp fresh coriander leaves (finely chopped)
- sprinkling sweet paprika (optional)
- For: 4
- Preparation: 10 min
- Cooking: 10 min
- Ready in: 20 min
Instructions
- To make the guacamole put all the ingredients in a blender or mini chopper and blend until smooth. Add salt and freshly ground pepper to your taste.
- Mix all the ingredients for the salsa together in a bowl and season to taste.
- Arrange half the chips on a large oven-safe ceramic platter or on a baking tray lined with foil. Sprinkle half the cheese over the nachos and then sprinkle half the black beans over them. Add the remaining nachos and the rest of the cheese and black beans.
- Put in the oven at 190C and keep an eye on the nachos. The cheese will soon start to melt. If it looks like you might want to add more cheese, then sprinkle some more over them now. Cook for about 5 - 10 minutes until cheese has melted.
- Spread the salsa over the top then add dollops of sour cream and guacamole. Sprinkle with the sliced jalapeños, coriander and paprika if using. Serve immediately. If you have any salsa or guacamole left over, serve in little bowls for extra dipping.
Notes
You can speed this up by changing to shop bought Guacamole and a jar of Salsa. However, this fresh salsa is so much better on Nachos than the one found in a jar.