Nacho bake (V)
Easy to make and bake, these nachos are the perfect weeknight dinner for all the veggies out there...and anyone else, they're that good!
- 1 tbsp Ownsworth's Rapeseed Oil
- 1 clove garlic, finely chopped
- 1/4 tsp hot chilli powder
- 1/4 tsp paprika
- 1/4 tsp ground cumin
- 200g tinned chopped tomatoes
- 1 x 400g can red kidney beans, drained and rinsed
- 1/2 red onion, diced
- 200g bag tortilla chips
- 150g Lymn Bank Just Jane mature cheddar, grated
- 1 avocado, peeled, stoned and diced
- Juice of 1 lime
- 4 tbsp soured cream
- Pinch of chilli flakes (optional)
- Heat the oven to 200°C/180°C fan/Gas 6. Heat the oil in a saucepan, then add the garlic and cook for a minute to soften, before stirring in the spices and cooking for another 30 seconds.
- Add the chopped tomatoes to the pan and cook for a couple of minutes, before stirring in the kidney beans and heating for another couple of minutes. Stir in the red onion and remove from the heat. Season to taste.
- Place half the tortilla chips in a baking dish and sprinkle over about a third of the cheese. Top with about a third of the kidney bean mixture. Top with the remaining tortilla chips and spoon on the rest of the kidney bean mix. Sprinkle on half the remaining cheese. Place in the oven and bake for 5 minutes.
- Toss the avocado in the lime juice. Then, once the bake has had 5 minutes in the oven, sprinkle over the avocado, dot on the soured cream and sprinkle with the rest of the cheese.
- Return to the oven for 5 minutes, then sprinkle over with a few chilli flakes before serving, if liked.