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
Preheat the oven to 200°C/180°C fan. Peel and chop the onion and garlic. Rinse and drain the redkidneybeans and blackbeans in a colander.
2 Make bean mix
Heat a pan over a medium-high heat with a drizzle of oil. Fry the onion with a pinch of salt for 5 min. Add the garlic and fry for 2 min further. Add the tacoseasoning, sugar, tomatopaste, drained kidneybeans, blackbeans, measured water and black pepper. Simmer for 10 min.
3 Melt cheese
Sprinkle the grated cheeses over the bean mix. Cover the pan with a lid and set aside.
4 Prep toppings
Halve or slice the cherrytomatoes. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then chop it.
5 Heat nachos
Line an oven tray with baking paper. Place the nachos on the tray. Heat the nachos in the oven for 5 min.
Divide the hot nachos among plates. Top with the cheesy bean mix, cherrytomatoes, avocado cubes, tomatosalsa and jalapenoslices.