Tex Mex black bean and lentil nachos

Prep time: 15 minutes Cook time: 2 hours 30 minutes

Serves 4

With a tin or two of lentils and beans, you’ll always be able to conjure up a fuss-free supper. For this Tex Mexinspired treat, all you need to do is tip everything into the slow cooker and a couple of hours later you’re good to go. Spoon it over some corn chips for a very tasty version of nachos without most of the unhealthy extras that usually come with them.

INGREDIENTS

– 1 x 400g tin black

beans –1x400gtinbrown

lentils

– 1 x 400g tin chopped

tomatoes – 2 tbsp pickled

jalapeño slices

– 1 small red onion,

finely chopped

– 2 tsp ground

cumin

– 1 tsp smoked paprika – ½ tsp chilli powder

– 4 handfuls gluten-free

corn chips

– 100g feta, crumbled, or some grated Parmesan, to serve – handful of coriander

leaves, to serve

METHOD

Heat your slow cooker to high.

Tip the black beans and brown lentils into a colander and rinse under the cold tap, using your hands to separate the beans. Drain well, then tip into the bowl of the slow cooker.

Stir in the chopped tomatoes along with the pickled jalapeño slices, red onion, ground cumin, smoked paprika and chilli powder.

Season generously with salt and pepper, and stir thoroughly to combine. Cover and cook for 2 hours.

Working quickly to avoid losing too much heat, give everything a good stir, then cover and cook for 30 minutes longer.

Meanwhile, preheat the oven to 160C/140C fan/gas mark 3 and line a baking tray with baking paper.

Scatter over the corn chips, then warm them through in the oven for 8-10 minutes.

To serve, spoon the Tex Mex beans and lentils over the warm corn chips and scatter with the cheese and coriander leaves.