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Chorizo chilli bean nachos
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Olive oil spray
1 red onion, chopped
50g pack Cooks’ Ingredients Green Chillies, seeded and finely chopped
400g pack Waitrose 6 Chorizo Sausages
1 tsp ground cinnamon
400g can essential Waitrose Kidney Beans, drained and rinsed
400g can essential Waitrose Chopped Tomatoes
4 Santa Maria Corn & Wheat Soft Tortillas
100g natural Greek yogurt or reduced fat soured cream
50g grated Gruyère
4 salad onions, thinly sliced
1. Spray a large saucepan with olive oil, and cook the onion and chilli for 5 minutes until softened. Meanwhile, remove the skin from the sausages and crumble the meat into the pan.
2. Stir in the cinnamon, cook for 1 minute then add the beans and tomatoes. Bring to the boil and simmer gently for 20-30 minutes.
3. Meanwhile, preheat the oven to 200ºC, gas mark 6. Using a pair of scissors, cut each tortilla into 8 wedges and place in a single layer on a large baking sheet. Spray the tortillas with olive oil and bake for 5-8 minutes until crisp and golden.
4. Divide the chilli between 4 bowls and push in the tortilla chips. Top with yogurt or soured cream and a sprinkling of grated cheese and salad onions, and serve.
For a twist on the classic nacho serving, spoon the chilli and all the accompaniments into crispy taco shells instead.
Typical values per serving:
This recipe was first published in June 2016.