Nachos cargados de verduras

Ingredientes

• 2 ripe avocados
• 1 green chilli (deseeded and finely chopped)
• small handful fresh coriander (finely chopped)
• juice of 1/2 lime
• salt to taste
• 1/2 red onion (finely chopped)
• 1/2 Tbsp white wine vinegar
• juice of 1/2 lime
• small handful fresh coriander (finely chopped)
• 160 g (1 cup) tomatoes (diced)
• 1/2 red chilli (deseeded and finely chopped)
• salt to taste
• 250 g (8 oz) tortilla chips
• 200 g (1 cup) refried beans
• 400 g (14oz) tin black beans (rinsed and drained)
• 150 g (1 cup) tinned sweetcorn (drained)
• 150 g (6 oz) vegan cheddar style cheese (grated)
• 50 g (2 oz) vegan feta cheese (crumbled)
• sliced pickled jalapeños
• vegan sour cream/creme fraiche

Preparación

1. 1

   To make the guacamole, scoop the avocado flesh into a bowl and mash with a fork. Stir in the chopped chilli, coriander and lime juice and season to taste with salt. Cover and set aside in the fridge.

2. 2

   To make the Pico de Gallo salsa, stir all of the ingredients together in a bowl and season to taste with salt. Cover and set aside in the fridge.

3. 3

   To make the nachos, preheat the oven to 200°C/400°F/gas mark 6. Mix the refried beans with a bit of water until they are easily spreadable.

4. 4

   Spread half of the tortilla chips out on a baking sheet. Top with half of the refried beans, half of the black beans, half of the sweetcorn and half of the grated cheddar cheese.

5. 5

   Spread the rest of the tortilla chips out on top and top with the rest of the refried beans, black beans, corn and cheddar.

6. 6

   Bake for about 10 minutes until the cheese is bubbling, keep an eye on them to make sure that the chips don't burn.

7. 7

   To serve, top the nachos with some of the guacamole, pico de gallo and sour cream, serving the rest on the side for dipping, then add the crumbled feta and some pickled jalapeños. Enjoy!