Loaded Nacho’s

• Serves 4
• Cooking Time 25 minutes
• Preparation Time 15 minutes

Ingredients

• 2 tsp olive oil
• 1 tin of PEK, cubed
• 1 small onion, chopped
• 2 cloves of garlic, chopped
• 1 15oz can of kidney beans, rinsed
• 1 bag of tortilla chips
• 100g mature cheddar, grated
• ½ small little gem lettuce, shredded
• 1 jar of salsa
• 1 avocado, chopped
• 1 tbsp pickled green jalapenos
• 1 tbsp pickled red jalapenos
• 1 handful of fresh coriander, roughly chopped
• 4 tbsp of soured cream

Method

• Preheat oven to 200C/gas mark 6. Line a large rimmed baking sheet with grease proof paper.
• Heat oil in a large frying pan over a medium heat. Add PEK, onion, garlic and cook until browned. Stir in beans and cook for 2-4 minutes.
• Spread tortilla chips on prepared baking sheet. Spoon PEK mixture over tortilla chips and sprinkle with cheese. Bake until the cheese is melted and the chips are toasted.
• Serve topped with lettuce, salsa, avocado, coriander, jalapenos and sour cream.