zoom Chorizo chilli bean nachos

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    Chorizo chilli bean nachos

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    Chorizo chilli bean nachos

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    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.

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    Cook’s tip

    For a twist on the classic nacho serving, spoon the chilli and all the accompaniments into crispy taco shells instead.


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    4 stars