Ingredients Jump to Instructions ↓

  1. 400g can kidney beans, drained and rinsed

  2. 2 x 170g tubs fresh tomato salsa

  3. 200g packet nachos or tortilla chips

  4. 30ml (2tbsp) sliced jalapeño peppers (from a jar)

  5. 175g (6oz) Cheddar cheese, grated Guacamole, to serve

Instructions Jump to Ingredients ↑

  1. Place the kidney beans and salsa in a small pan and heat through gently. Arrange the nachos on four heatproof plates; spoon over the bean mixture. Scatter over the jalapeño peppers and top with the grated cheese. Place under a medium hot grill for 1-2 mins until the cheese begins to melt. Serve immediately with guacamole.


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