This filling, fun to eat finger food dish makes for a tasty autumnal evening snack that’s perfect for sharing
Ready in 30 minutes
1 tbsp vegetable oil
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1tbsp mild chilli powder
½ tsp each ground cumin and ground coriander
400g can chopped tomatoes
½ tsp sugar
400g can kidney beans, drained and rinsed
200g packet nachos or tortilla chips
2 tbsp sliced jalapeno peppers (from a jar)
175g Cheddar cheese, grated
Guacamole, to serve
Heat the oil in a frying pan over a medium heat and fry the onion for 5 minutes. Add the garlic and fry for a further 2-3 minutes. Stir in the chilli powder, cumin and coriander and fry for 1 minute then add the chopped tomatoes. Simmer for 8-10 minutes until thickened.
Stir in the sugar and kidney beans and simmer for a further 2-3 minutes until the beans are piping hot. Season to taste with salt and freshly ground black pepper. Arrange the nachos on four heatproof plates and spoon over the bean mixture.
Scatter over the jalapeno peppers and top with the grated cheese. Place under a medium hot grill for 1-2 minutes until the cheese begins to melt. Serve immediately with guacamole as desired.
Make your own:
To make your own guacamole, mash the flesh of 1 large ripe avocado with the juice of half a lime, 2 chopped tomatoes and a handful of freshly chopped coriander. Season to taste with salt and freshly ground black pepper.