|60.00||tortilla chips — corn|
|1.00||onion — medium, finely chopped|
|5.00||garlic — cloves, crushed|
|1.00||fresh oregano — chopped|
|410.00 g||sugar beans — tinned, drained|
|sea salt and freshly ground black pepper|
|250.00 g||cheese — mild white, grated|
|4.00||spring onions — sliced|
|1.00||avocado — large, cubed|
|6.00||red chilli — sliced|
|4.00||tomatoes — peeled and diced|
|125.00 ml||sour cream|
REFRIED BEANS: Plunge the tomatoes into boiling water, remove the skins and seeds and chop the flesh finely.
Heat the butter gently in a large heavy frying pan – not too hot.
Stir-fry the onion and garlic until transparent. Stir in the tomatoes and origanum.
Add the beans gradually. Mash them with a fork and fry briefly.
Add another batch of beans only once the previous batch has slightly crisp edges.
When all the beans are used up, the mixture should be light and creamy. Stir in a little water if necessary.
Season with salt and pepper to taste.
FILLING THE NACHOS: Arrange the tortilla chips on a baking sheet in a single layer. Fill each chip with refried beans.
Preheat grill. Sprinkle cheese and spring onions over surface of tortillas.
Grill about 10 cm from heat for 2 to 3 minutes, or until cheese begins to colour.
Remove from oven. Slide cheese nachos onto a platter.
Scatter avocado chilli strips and tomato over top.
Serve immediately with sour cream.