CHEESY NACHOS BOWL

Serves: 2

INGREDIENTS

6 wholewheat tortilla wraps Vegetable oil Sea salt For the refried beans: 1 x 400g tin of black beans 1 tbsp oil 2 cloves of garlic, peeled and chopped 1 tbsp ground cumin 1 tsp ground coriander 2 tbsp tamari/soy sauce Juice of 1 lime A small bunch of fresh coriander, chopped For the salsa: 2 cloves of garlic, peeled and chopped 2 scallions, finely sliced 1 x 400g tin of chopped tomatoes 100g tomato purée Juice of ½ a lime 1 tbsp ground cumin 1 tsp maple syrup/other liquid sweetener 1 tsp sea salt ½ tsp chilli powder To serve: 1 red onion, sliced thinly I ripe avocado, sliced 1 red chilli, sliced 200g cheese of your choice A small bunch of fresh coriander, chopped 2 tbsp black sesame seeds

METHOD

1 Preheat the oven to 200°C/fan 180°C/ Gas Mark 6. Brush both sides of the tortilla wraps with a light layer of vegetable oil and cut into 8 wedges. Place on a baking tray, sprinkle with salt and bake until lightly browned (8-10 mins). Allow to cool.

2 Meanwhile, drain the black beans and rinse. Put the oil into a frying pan on a high heat, add the garlic and fry until it starts to turn golden, then add the beans, cumin, coriander, tamari and lime juice. Using the back of a wooden spoon, mash the beans, while continuing to fry for 2 minutes, adding a little water to prevent them from sticking. Add half the coriander leaves, mix through and remove from the heat.

3To make the salsa, put the ingredients into a food processor and blend until smooth.

4 Assemble your nachos bowl, splitting the ingredients in half. Tip the tortilla shapes in first, pour over the refried beans and salsa and top with the other ingredients.