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
Peel and finely chop the onion. Peel and mince the garlic. De-seed and finely chop the peppers. Drain and rinse the blackbeans.
2 Make chilli
Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the onion and peppers with a pinch of salt and fry for 5 min. Add the garlic, tacoseasoning, smokedpaprika, cumin and a pinch of chipotle(spicy!) and fry for 1 min further. Add the tomatopaste, beans, honey and measuredwater and simmer, covered, for 10 min. After 10 min, use a potato masher to crush the beans.
3 Make guacamole
Meanwhile, chop the avocado in half and remove the stone. Scoop the flesh into a bowl and mash with a fork. Finely chop the coriander and add half to the avocado with a squeeze of lime juice and a generous pinch of salt. This is your guacamole.
4 Start sauce
Heat a large non-stick pan or saucepan over a medium heat. Once hot, add the butter and flour and cook, stirring continuously, for 1 min or until a sandy paste has formed. Once a paste has formed, gradually whisk in the milk.
5 Finish sauce
Once all the milk has been added, reduce the heat to low. Add the cheddar to the pot and stir until the cheese melts. If the sauce is too thick, add a splash of water. Season with salt to taste - this is your cheese sauce.
Arrange the nachos on plates. Top with the bean chilli, followed by the guacamole, tomatosalsa and sourcream. Serve the cheese sauce to the side or drizzle all over. Garnish with any remaining coriander.