Nachos
Layered tortilla chips baked with melting cheddar, spiced black beans and pickled jalapenos, topped with fresh salsa and soured cream.
Method
- 1
Heat the oven to 200°C.
- 2
Mix the tomatoes, onion, coriander and lime juice with a pinch of salt for a quick salsa, and set aside.
- 3
Toss the drained beans with the cumin and a pinch of salt.
- 4
Spread half the tortilla chips over a large baking tray in a single, slightly overlapping layer.
- 5
Scatter over half the beans, half the jalapenos and half the cheese.
- 6
Add the rest of the chips and repeat the layers, making sure the cheese reaches right to the edges.
- 7
Bake until the cheese has melted and is bubbling at the edges.
- 8
Spoon over the salsa, add dollops of soured cream and serve straight from the tray.
Notes
- Building two layers means the chips underneath get cheese and beans too, not just the ones on top.
- Serve straight away. Nachos soften within 10 minutes of leaving the oven.
- A bowl of guacamole on the side makes this a fuller sharing plate.
Equipment
Large baking tray or ovenproof dish, Mixing bowls, Grater, Sieve