As I shared last week, I'll be releasing a new recipe every Tuesday which you can download for free. When there is a collection of recipes on the blog, I will be showing you how to use them to create weekly, fortnightly and monthly meal plans. Last week I shared the first recipe in this series - the delicious and super-easy pea and bacon quiche. Have you tried it yet?

Today's nacho recipe is one my husband's creations, and is quick and easy to throw together. We like to eat Mexican food on a Friday or Saturday night - either tacos, fajitas, quesadillas or nachos. The kids love these dishes too because they can serve themselves and eat with their hands, which is always a bit of messy fun! Hope you enjoy this nachos recipe!

Nachos

Ingredients

Nacho mixture:

1 tsp cumin seeds
2 tsp oregano
1/2 tsp paprika
1 onion, diced
1 x 400g tin cannellini beans
1 packet of corn chips
1 red capsicum, diced
2 handfuls cheddar cheese, grated
Salt
Olive oil
Few spoonfuls yoghurt/sour cream

Guacamole:

1 tomato
2 avocados
3 spring onions
Squeeze of lemon juice
Salt

Method:

Pre-heat oven to 180 C
Pound the cumin seeds in a mortar and pestle, add the other spices and mix
Heat a pan over medium heat, heat a a small amount of oil and add the onion and spices. Cook 2 minutes until the onion is soft
Rinse beans and add to the onion mixture. Cook, stirring occasionally, for 3-5 minutes. Add salt to taste
Remove from heat and add chopped pepper to the pan (this will cook in the oven)
Spread corn chips out on a baking tray and evenly cover with the bean mixture
Sprinkle grated cheese over the top
Place in the oven for approx. 7-8 minutes (until the cheese has melted)
While the nachos are in the oven, put the guacamole ingredients in the food processor and whiz to preferred consistency
Remove nachos from the oven and spoon guacamole and yoghurt/sour cream over the top. Divide onto plates or eat straight off the tray