Ingredients

• 1 tbsp olive oil
• 1 onion
• finely chopped
• 250g/9oz beef mince
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp chilli powder
• ½ 400g tin black beans
• drained
• 150g/5½oz Cheddar
• grated
• 200g/7oz lightly salted corn tortilla chips
• 100g/3½oz cherry tomatoes
• quartered
• 4 spring onions
• finely chopped
• 1 ripe avocado
• squeeze lime juice
• salt and freshly ground black pepper
• lime wedges
• soured cream
• coriander (optional)
• sliced chillies (optional)

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan over a medium heat
• add the onion and cook for 3–5 minutes until soft and translucent.
• Increase the heat and add the beef
• paprika
• cumin and chilli powder. Cook for 5 minutes
• stirring occasionally
• until the beef is browned.
• Reduce the heat to medium and add the black beans
• stirring gently
• until the beans are heated through. Season with salt and pepper.
• Line the base of a 1.5 litres/2¾ pints ovenproof dish or baking tray with a single layer of tortilla chips
• then top with half of the beef mixture
• then half the Cheddar and half the cherry tomatoes. Add a second layer of tortilla chips
• then top with the remaining beef and cheese. Transfer to the oven and cook for 8–10 mins
• until the cheese has melted.
• Meanwhile
• half and stone the avocado. Using a spoon
• scoop the flesh into a bowl. Mash with a fork
• adding a little lime juice and salt.
• Remove the nachos from the oven and top with the remaining cherry tomatoes
• spring onions
• coriander and chilli
• if using. Serve hot with the mashed avocado
• soured cream and lime wedges.