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.

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1 of your 5 a day

Serves8
CourseMain meal
Prepare20 mins
Cook10 mins
Total time30 mins

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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

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.