Light Bites
Mexican
MexicanLoaded Nachos
A sharing plate of crispy tortilla chips piled with cheese and toppings. Basic keeps it to value chips and grated cheddar; Better adds spiced beans and a fresh salsa; Ultimate brings slow-cooked beef brisket, homemade guacamole and pickled jalapenos.
Vegetarian
Nut-free
Better version
Spiced black beans, mature cheddar and a quick fresh tomato salsa.
Per serving£3.20
Total cost£6.40
Time27 min
Ingredients for 2
- 200 g lightly salted tortilla chips
- 400 g tinned black beans , drained and rinsed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 180 g mature cheddar , grated
- 4 tbsp soured cream , to serve
- Fresh salsa
- 2 ripe tomatoes , finely diced
- 1 red onion , finely diced
- 1 lime , juiced
- 1 handful coriander , chopped
Method
- Heat the oven to 200C/180C fan.
- Warm the black beans in a pan with the cumin, smoked paprika and a splash of water, mashing lightly until thick, then season.
- Make the salsa by combining the tomatoes, red onion, lime juice and coriander with a pinch of salt.
- Spread the tortilla chips on a tray, spoon over the spiced beans and scatter with the cheddar.
- Bake for 10 to 12 minutes until bubbling and golden.
- Top with the fresh salsa and serve with soured cream on the side.
Equipment
The three ways, side by side
Budget
Value tortilla chips melted under grated cheddar with a dollop of salsa.
Better
Spiced black beans, mature cheddar and a quick fresh tomato salsa.
Ultimate
Slow-cooked shredded beef brisket, homemade guacamole, pickled jalapenos and a three-cheese melt.
