INGREDIENTS

400g can of black beans

400g can of cannellini beans

400g can of kidney beans

435g can of refried beans

300g jar of salsa

150ml of filtered water

1 teaspoon of Pantry to Plate Mexican Seasoning

2 large truss tomatoes

¼ red onion

2 cloves of garlic

2 avocados

200ml of sour cream

300g of corn chips

100g of cheddar cheese

100g of mozzarella

1 lemon

Spring onions

Olive oil

METHOD:

  1. Rinse the black beans, cannellini beans and kidney beans.
  2. Add the beans, salsa, and Pantry to Plate Mexican Seasoning to a pressure cooker
  3. Add the filtered water and salt and pepper to taste.
  4. Set the pressure cooker to medium for 30 minutes.
  5. Meanwhile, prepare the salsa by dicing the tomatoes, red onion and mincing the garlic (reserving one clove for the guacamole).
  6. Place in a bowl and coat with a little drizzle of olive oil. Add salt and pepper to taste.
  7. Mash avocados with the juice of half a lemon. Add the remaining minced garlic clove and mix in. Season with salt and pepper. (If you can’t find any ripe avocados, substitute with a guacamole dip).
  8. Now, grate the cheddar cheese and mozzarella for topping the nachos.
  9. At this stage, pre-heat oven to 200°C in preparation for grilling the cheese and nachos.
  10. Next, heat the refried beans on the stove top.
  11. When the all the beans are ready (pressure cooker and stove-top), in a large roasting ceramic dish or deep oven tray, layer the corn chips, cheddar cheese & mozzarella mix and the cooked beans, until the baking tray or dish is filled.
  12. Place in the oven and bake for ten minutes or until the cheese has melted.
  13. Top with sour cream, guacamole and salsa to serve!