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Guacamole & black bean loaded nachos
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Serves: 8 - 10
270g pack cherry tomatoes, quartered
½ small red onion, finely diced
1 lime, juice
2 avocados, diced
¼ x 28g pack coriander, roughly chopped, plus extra to serve
¼ tsp Tabasco Red Pepper Hot Sauce
50g soured cream
230g pack Doritos Guacamole tortilla chips
400g can black beans, rinsed and drained
100g grated essential Waitrose English Mature Cheddar
¼ jar Cooks’ Ingredients Jalapeño Peppers, drained
1. 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.
2. 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.
3. 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.
If you’re short on time, you could use ready-made salsa and guacamole instead of making your own.
Typical values per serving:
for 8/1 of your 5 a day
This recipe was first published in March 2020.