Guacamole & black bean loaded nachos

Name: Guacamole & black bean loaded nachos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: 270 g cherry tomatoes, quartered; ½ small red onion, finely diced; 1 lime, juice; 2 avocados, diced; ¼ 28g pack coriander, roughly chopped, plus extra to serve; ¼ tsp Tabasco Red Pepper Hot Sauce; 50 g soured cream; 230 g lightly salted tortilla chips; 400 g can black beans, rinsed and drained; 100 g essential Waitrose English Mature Cheddar grated; ¼ Cooks’ Ingredients Jalapeño Peppers, drained

This flavour-packed one-tray dinner is on the table in 30 minutes.

Angela Hartnett cooks this recipe for Nick Grimshaw and guests AJ Odudu and Will Best, hosts of Big Brother 2023, on episode 3, season 4 of Dish, the Waitrose podcast. She pairs it with a Bloody Drinks Classic Bloody Mary, while Nick shakes up fiery lime margaritas.

Discover all recipes prepared by Angela Hartnett on seasons 1-4 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

4.5 out of 5 stars(3) Rate this recipe

1 of your 5 a day

Serves8
CourseMain meal
Prepare20 mins
Cook10 mins
Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

270g cherry tomatoes, quartered
½ small red onion, finely diced
1 lime, juice
2 avocados, diced
¼ 28g pack coriander, roughly chopped, plus extra to serve
¼ tsp Tabasco Red Pepper Hot Sauce
50g soured cream
230g lightly salted tortilla chips
400g can black beans, rinsed and drained
100g essential Waitrose English Mature Cheddar grated
¼ Cooks’ Ingredients Jalapeño Peppers, drained

Method

Preheat the oven to 200˚C, gas mark 6. To make a salsa, toss the tomatoes, red onion and the juice of ¼ lime; season and set aside. To make the guacamole, use a fork to roughly mash the avocado with the remaining lime juice and the coriander; season and set aside. Stir the hot sauce through the soured cream; season and set aside.
Arrange the tortilla chips evenly on a large baking tray. Scatter the beans and cheddar over the top and bake for 5-6 minutes, until the cheese has melted.
Scatter the salsa over the tortillas, add spoonfuls of the guacamole and spoon over the soured cream. Sprinkle with the jalapeños and extra coriander; serve immediately.