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Easy avocado & black bean nachos
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200g pack essential Waitrose Salted Tortilla Chips
350g tub essential Waitrose Tomato And Chilli Sauce
400g can Epicure Organic Black Beans, drained
326g can essential Waitrose Sweetcorn, drained
2 Waitrose Perfectly Ripe Avocados
50g mature Cheddar cheese, grated
2 tbsp sliced jalapeno peppers from a jar
2 tbsp coriander leaves
1. Preheat the oven to 180°C, gas mark 4. Tip the tortillas into a large heatproof dish and pour over the tomato and chilli sauce. Top with the beans and sweetcorn.
2. Skin, stone and cube the avocados and scatter over the top of the other ingredients. Sprinkle with the cheese and bake for 15 minutes until piping hot.
3. Scatter over the jalapenos and coriander and serve warm.
Push the boat out with a creamy dip for spooning over the nachos – mix together soured cream and finely chopped salad onions or chives, and add a squeeze of lemon or lime juice.
Typical values per serving: