Cheesy Nachos

  • Prep Time: 15mins
  • Cook Time: 10mins
  • Serves: 6ppl


For the Nachos

  • 2 x 250g bags of tortilla chips
  • 1 x 400g tin black beans, drained and rinsed
  • 1 red onion, finely sliced
  • 500g grated Charleville Mozzarella & Red Cheddar
  • 200g jar jalapeño chillies
  • 150ml pot of sour cream
  • A good handful of coriander leaves
  • Extra lime wedges, to serve

For the Slasa

  • 400g cherry tomatoes, roughly chopped
  • ½ red onion, finely sliced
  • 1 small green chilli, finely chopped
  • Juice of ½ lime
  • A generous pinch of sea salt

For the Guacamole

  • 2 ripe avocados
  • Juice of ½ lime
  • 1 small green chilli
  • A good handful of coriander
  • A generous pinch of sea salt


  • Preheat oven to 200˚C/400°F/Gas Mark 6. Grease a large baking sheet or tin with a little oil.
  • Whizz all the ingredients for the guacamole in a food processor until smooth and season to taste.
  • Mix all the ingredients for the salsa in a small mixing bowl and leave to sit.
  • Arrange half the tortilla chips across the baking sheet and top with half the black beans, half the jalapenos, onion and cheese.
  • Repeat with the remaining ingredients and place in the oven to bake for 10-12 minutes until the cheese is melted and bubbling.
  • Serve the nachos warm straight to the table with dollops of sour cream, guacamole, salsa, extra coriander leaves and lime wedges. 
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