52 weeks of little helps

Up-a-notch nachos

  1. Finely chop 1 onion and halve 150g of cherry tomatoes.
  2. Heat 1 teaspoon vegetable oil in a small saucepan and cook onion over medium heat for 5 minutes until it starts to soften. Add 1/2 teaspoon garlic granules and 1/2 teaspoon ground cumin and cook for 1 minute. Season with salt and black pepper, and add tin of mixed baked beans and the cherry tomatoes. Cook for 5 minutes until the veg starts to soften and the sauce is reduced.
  3. Cut 4 plain tortillas into triangles and toss with 1 teaspoon of vegetable oil. Season with salt, black pepper and a pinch of crushed chilli flakes.
  4. If using an air-fryer, cook for 3-5 minutes, shaking after 2 minutes, until golden brown and crisp. If baking in the oven, lay the tortilla pieces in a single layer and bake for 8-10 minutes until golden, turning after 4 minutes.
  5. When the tortillas are crisp, heap into the centre of the air-fryer basket or baking tray and pile on the veg topping. Scatter over 120g of mature red Cheddar cheese evenly and cook until the cheese is bubbling.
  6. To serve, divide between plates, sprinkle with sliced spring onion, scatter over 1 diced avocado and add a spoonful of sour cream for dipping, if you like.

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Up-a-notch nachos

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