VEGETARIAN NACHOS

SERVES 4 – 6

PREP T IME: 5 M INS * C OOK T IME: 4 5 M INS

V | NF | SoF

Pretend it’s the Super Bowl every day. This is a hearty, healthy, tasty platter which will satisfy appetites on any occasion. We love bubbly, crispy, oven melted cheese any time. Pair with Kentucky Fried Cauliflower (see page 132), LEON Jackwings (page 134) or any of our nuggets or burgers.

FOR THE REFRIED BEANS:

2 tablespoons olive oil

1 onion, diced

a small bunch of fresh coriander, stalks finely chopped, leaves finely chopped

3 large cloves of garlic, minced

½ teaspoon ground cumin

1 teaspoon salt

10 twists of freshly ground black pepper

1 teaspoon crushed dried ancho chillies

a pinch of cayenne pepper

2 × 400g cans red kidney beans or pinto

beans, drained and rinsed

zest and juice of 1 unwaxed lime

1 tablespoon butter

FOR THE NACHOS:

300g sturdy tortilla chips

150g Cheddar cheese, grated

100g feta cheese, crumbled

TO SERVE:

150ml soured cream (optional)

Guacamole (see page 195)

4 spring onions, finely chopped

4 radishes, thinly sliced

2 red chillies, thinly sliced

fresh coriander leaves

lime wedges

For the refried beans, heat the oil in a wide, heavy based pan over a medium heat.

Add the onion and coriander stalks and cook until softened, about 8 minutes. Add the garlic, cumin, salt, pepper, ancho chilli flakes and cayenne pepper and cook for another 5 minutes, until fragrant.

Add the beans to the pan along with a small splash of water and cook, covered, for 20 minutes, until well softened.

Remove the lid, lower the heat and mash about threequarters of the beans with a potato masher. Add the lime zest and juice, butter and chopped coriander leaves, stir thoroughly, then cook for another minute or so. Taste and adjust for seasoning, then remove from the heat and cover to keep warm.

Heat the oven to 200°C/400°F/gas mark 6.

For the nachos, in a large baking tray, lay out the tortilla chips. Spread over the refried beans (you probably won’t need all of them, but add as much as you want), Cheddar and feta. Bake for 10–12 minutes, or until the cheeses have melted. Remove from the oven and top with the soured cream, guacamole, spring onions,

radishes, chillies and coriander leaves. Serve with lime wedges on the side.

This recipe is from Happy Leons: Leon Happy Fast Food by Rebecca Seal, Jack Burke & John Vincent