Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 250g beef mince
• 1tsp hot smoked paprika
• 1tsp ground cumin
• 1tsp ground cinnamon
• ½ tsp chilli powder
• 400g tin black beans, drained
• 200g corn tortilla chips
• 150g cheddar, grated
• 100g cherry tomatoes, quartered
• Salt and freshly ground black pepper

Avocado Cream

• 1 ripe avocado
• 2 tbsp sour cream
• Salt and freshly ground black pepper
• Juice of half a lime

To serve

• Pickled Red Onions
• Sour Cream
• Coriander

Method

Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan over a medium heat, add the onion and cook for 3–5 minutes until soft and translucent.

Increase the heat and add the beef, paprika, cinnamon, cumin and chilli powder. Cook for 5-10 minutes, stirring occasionally until the beef is browned.

Reduce the heat to medium and add the black beans, stirring gently, until the beans are heated through. Season with salt and pepper.

Line the base of a large ovenproof dish or baking tray with a layer of tortilla chips, then top with the beef mixture, then the cheddar. Transfer to the oven and cook for 8–10 mins, until the cheese has melted.

Meanwhile in a food processor (pestle and mortar will work if you don’t have one)
Place all ingredients and blitz until smooth. If it seems too thick, add a tbsp of water to loosen.

Remove the nachos from the oven and top with pickled red onions, cherry tomatoes, Avocado cream, sour cream and some coriander leaves.