The Best Nachos and Dips
An awesome nacho sharing selection with cheesy nachos, smoky black beans, tomato salsa and guacamole
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Ingredients
For the nachos:
- 400 grams tortilla chips
- 250 grams grated cheddar and mozzarella mix
For the salsa:
- 400 grams tin chopped tomatoes
- Large handful coriander chopped
- 2 spring onions
- ½ teaspoon sugar
For the guacamole:
- 2 avocados
- 1 teaspoon chipotle chilli flakes
For the beans:
- 400 grams tin black beans
- 2 teaspoon smoked paprika
Additions:
- soured cream
- jalapeños
Instructions
- Preheat the oven to 200?.
- For the beans, pour the beans (and the liquid from the tin) into a small saucepan with the smoked paprika. Simmer over a low heat for 30 minutes. Stir often - if they start to dry out, add a splash of water.
- For the salsa, tip the chopped tomatoes into a bowl. Stir through the coriander, sugar and some salt and pepper. Top with the sliced spring onions.
- For the guacamole, scoop the flesh out of one of the avocados. Mash with the chilli flakes and some salt until smooth. Slice the flesh of the other avocado and place on the side of the guacamole.
- For the nachos, tip half of the tortilla chips into a large ovenproof dish and top with half of the cheese. Repeat. Bake in the oven for 10 minutes until golden.
- To serve, put all of your sides (including the soured cream and jalapeños, if using) into bowls and serve alongside the cheesy nachos. Share and dip, and enjoy!
