This is a tasty Tex Mex salad perfect for lunch or dinner; a great sharing plate! Perfect to accompany a BBQ or just enjoy as an informal dining experience.
Preparation Time: 25 minutes
Cooking Time: 25 minutes
Serves: 6 people
2 x 200g bags Tortilla chips blue/yellow chips
100g grated Cheddar cheese – omit to make vegan or use vegan cheese
1-2 red chillies – deseeded and thinly sliced
Pickled Onion Salsa
2 tablespoons white wine or cider vinegar
1 tablespoon golden caster sugar
1 red onion – halved and finely sliced
Pinch of salt
2 salad tomatoes – seeds removed, roughly chopped
3 radishes – thinly sliced
1 tablespoon vegetable oil
1 red onion – finely chopped
400g tin black beans – drained and rinsed
2 teaspoons smoked paprika
2 teaspoons clear honey / maple syrup
3 ripe avocados
Zest and juice 1 lime
½ small chilli – finely chopped
3 tablespoons fresh coriander – roughly chopped
1 salad tomato – finely chopped
1 small garlic clove – finely chopped
For the pickled onion salsa mix the vinegar, sugar and pinch salt in a bowl, whisking until the sugar and salt have dissolved. Add the onion, mix well and set aside.
For the beans, heat the oil in a frying pan. Add the onion and cook for 3 minutes until soft. Stir in the beans, paprika, honey and cook for another few minutes. Set aside.
For the guacamole, halve two of the avocados and remove the stones. Spoon out the flesh and mash. Stir in half of the lime juice and zest, chilli, coriander, chopped tomato and garlic. Set aside.
Halve the remaining avocado, scoop out the flesh and chop into chunks, drizzle with the remaining lime juice.
Preheat the oven to 200C/ 400 F/ Gas mark 6.
Using a large ovenware dish layer the tortilla chips, beans, cheese and most of the chilli slices. Bake for 15 minutes.
Drain most of the pickling liquid from the onions, add the tomatoes, radishes and toss together. Remove the nachos from the oven and scatter over the salsa. Spoon over the guacamole, avocado chunks and garnish with sprigs of coriander.