Loaded Nachos

Method

1. 1

   Heat the oven

   Preheat the oven fully to 200°C (180°C fan, 400°F).

2. 2

   Spice the beans

   Warm the oil in a small pan over medium heat for 1 minute, until shimmering, then add the beans, cumin and paprika and cook for 3 minutes, stirring, until steaming hot throughout.

3. 3

   Finish the beans

   Lightly crush about a third of the beans with a fork, then stir in 2 tablespoons water and heat over medium heat for 1 to 2 minutes, until moist and spoonable but not runny.

4. 4

   Make the salsa

   Mix the tomatoes, red onion, half the coriander, salt and 1 tablespoon lime juice, then leave for 10 minutes at room temperature, until lightly juicy.

5. 5

   Layer the nachos

   Spread half the chips in a snug, even layer in a 23 x 33 cm baking dish, top with half the beans and cheese, then repeat to make two layers.

6. 6

   Bake

   Bake at 200°C (180°C fan, 400°F) for 8 to 10 minutes, until the cheese is melted and bubbling and the chip edges are just beginning to brown.

7. 7

   Add the toppings

   Spoon the salsa over the hot nachos, scatter over the jalapeños and remaining coriander, add spoonfuls of soured cream, and serve immediately with the reserved lime juice and wedges.

Tips

• Rinse and drain the beans well before heating.
• Use a 23 x 33 cm dish so the chips form two substantial layers rather than spreading thinly.
• Drain the jalapeños well to avoid adding excess liquid.

Swaps

• Use grated Monterey Jack in place of the cheddar.
• Replace the fresh coriander with chopped spring onions.
• Use fresh green chilli in place of the pickled jalapeños.

Storing

These are best eaten straight away because the chips soften as they sit. Refrigerate leftovers promptly in a covered container and reheat until steaming hot, though the chips will not stay crisp.