Chorizo and Black Bean Nachos

Well, for me there's one thing about this second lockdown that's better than the first, and that is footy! With the AFL moving all the teams from Victoria we've been able to still see games (not in person, obviously, but please please next year!) which does give me a bit of a light at the end of a long week of remote teaching.

These nachos are perfect to prepare at half-time - there's only a little prep, some quick frying and reducing and a few minutes in the oven to finish them off and melt the cheese! Yes ok so I did have to get up to fetch them from the oven during the third quarter, resulting in me missing not one but TWO goals from the boys, but hey - who can complain about two goals in two minutes? :)

Serves 2 (actually realistically 3 but we were greedy!)

Prep: 10 mins

Cook: 15 mins

Ingredients

230g bag corn chips (I'm obsessed with the Mission nacho cheese ones)

1 chorizo, sliced longwise and then diced

1 small brown onion, diced

2 cloves garlic, crushed

400g can black beans, drained

1 tsp paprika

1 tsp cumin

1 tsp dried oregano

400g tin diced tomatoes

2 chilies in chipotle with around 1 tbsp sauce (you can get these at most supermarkets now)

1 cup shredded cheese

1 lime

To top:

Smashed avocado

Sour cream

Jalapenos

Coriander

Method:

1. Heat oven to 180C.

2. Combine the diced tomatoes and chilies in chipotle in a blender or Nutribullet and blitz.

3. Heat a glug of oil in a large frying pan. Fry the chorizo until browned and crispy. Add the onions and cook for 2 mins until softened.

4. Add the garlic and cook for a further minute.

5. Add the black beans, paprika, cumin and oregano and stir to combine. Pour in the tomato chipotle blend. Cook over high heat for around 5 minutes until the sauce has reduced.

6. Arrange your corn chips on oven safe plates. Top with a few generous spoonfuls of the chorizo sauce and sprinkle over the cheese. Pop in the oven for 5-10 minutes or until the cheese has melted.

7. While the nachos are in the oven, smash your avocado with some salt, pepper and the juice of 1/2 a lime.

8. Remove nachos from oven, top with avocado, sour cream, jalapenos and coriander leaves and serve immediately (watch out for the hot plate though!)