COTTA GUACAMOLE NACHOS

INGREDIENTS

1 bag of corn chips
1/2 iceberg lettuce, shredded
1 punnet of cherry tomatoes, halved

For the Kidney Beans:
2 tins red kidney beans, drained
1 Tbsp oil
1/2 onion, chopped finely
1 tin chopped tomatoes
2 Tbsp chilli powder
½ tsp garlic powder
1 tsp paprika
1 tsp ground coriander
2 tsp oregano ground
3 tsp cumin ground

For the Guacamole:
1 pottle of Savour Cotta
1 avocado
Juice of 1 lemon
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp cumin
Pinch of cayenne pepper
Salt and pepper to taste

Handful fresh coriander, chopped, to serve

DIRECTIONS

Start by making the kidney beans. Over a medium heat, fry the onion in the oil until soft. Add the herbs and spices while stirring until fragrant, approximately a minute. Add the kidney beans and chopped tomatoes and simmer until the sauce reduces to a thick consistency. While simmering, make the guacamole by mashing the avocado and then adding in the other ingredients and mixing. Please note that the spices can be adjusted according to your personal preference.

Assemble your nachos in a large sharing bowl or individual plates by layering from the bottom - corn chips, kidney beans, lettuce and tomatoes and topping with the Cotta Guacamole and coriander to garnish.