NACHOS with BLACK BEANS and GUACAMOLE

SERVES 4 / PREPARATION: 20 MIN / COOKING: 20 MIN

BEANS 15ml (1T) olive oil 1 small onion, chopped 1 garlic clove, crushed 5ml (1t) paprika 5ml (1t) ground cumin 2,5ml (½t) ground coriander 1,25ml (¼t) cayenne pepper 1 can (400g) black beans, drained and rinsed 1 can (400g) chopped tomatoes with peppers and basil 1 sachet (50g) tomato paste handful chopped fresh coriander salt and pepper squeeze of lemon juice

GUACAMOLE 2 avocados, mashed 1 tomato, skinned and diced squeeze of lemon juice salt and pepper TO FINISH 1 packet (250g) nacho chips 250ml (1c) grated mozzarella or white cheddar 30-45ml (2-3 T) each fresh coriander and parsley, chopped ½ a red onion, sliced into rings 60ml (4T) plain full-cream yoghurt pinch of ground cumin few slices of pickled jalapeños

Preheat the oven to 180°C. 1 Beans Heat the olive oil in pan and stir-fry the onion and garlic until soft. 2 Add the spices, mix

and lightly stir-fry. 3 Add the beans, tomatoes, tomato paste, coriander, salt, pepper and lemon juice. Turn the heat down and simmer until no longer watery. 4 Guacamole Mix all

the ingredients. 5 To finish Arrange the nachos on 4 ovenproof plates and add a dollop of the bean mixture to each plate. Sprinkle cheese over and melt in the oven. 6 Top each plate with a dollop of guacamole and sprinkle the herbs and onion rings over. Mix the yoghurt and cumin and add a dollop to each plate. Garnish with the jalapeños.