Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Rinse and drain the blackbeans. 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, tomatopaste, smokedpaprika, coriandercuminpowder and chipotle(spicy!) and cook for 1 min further.
Add the drained blackbeans, choppedtomatoes, measuredwater, crumbled stockcube and blackpepper. Bring to a simmer and stew over a low heat for 10 min, stirring occasionally. Add a splash of water, if needed.
4 Prep toppings
Meanwhile, halve the avocado and remove its stone. Scoop the avocado out of its skin, using a spoon, then slice it. Thinly slice the redchilli. Slice the lime to wedges. Chop the freshcoriander.
5 Add cheese
Sprinkle the bean stew with the gratedmozzarella and cheddar. Remove the pan from the heat and cover with a lid for 1-2 min until the cheese melts.
Add the avocado, redchilli(spicy!), lime and freshcoriander. Serve the nachos on the side.