Hot and Cheesy Black Bean Nacho Dip

Rinse and drain the black beans. Peel and finely chop the onion and garlic.

Heat a large pan over a medium-high heat with a drizzle of oil. Fry the onion with a pinch of salt for 5 min until translucent. Add the garlic, tomato paste, smoked paprika, coriander cumin powder and chipotle (spicy!) and cook for 1 min further.

Add the drained black beans, chopped tomatoes, measured water, crumbled stock cube and black pepper. Bring to a simmer and stew over a low heat for 10 min, stirring occasionally. Add a splash of water, if needed.

Meanwhile, halve the avocado and remove its stone. Scoop the avocado out of its skin, using a spoon, then slice it. Thinly slice the red chilli. Slice the lime to wedges. Chop the fresh coriander.

Sprinkle the bean stew with the grated mozzarella and cheddar. Remove the pan from the heat and cover with a lid for 1-2 min until the cheese melts.

Add the avocado, red chilli (spicy!), lime and fresh coriander. Serve the nachos on the side.