Ingredients:

300g Corn chips

2 Jalapeño’s (sliced into circle rounds)

4 small corn on the cob

1x 425g can of black beans (strained and rinsed)

2 Tomatoes (diced for fresh garnish)

1/2 Can diced tomatoes (for the black bean salsa)

1 1/2 tsp Paprika

1 Handful coriander (chopped roughly)

1/2 Raw red onion (diced finely)

1 1/2 cups cheese

5 small dollops light sour cream

2 Avocado’s (Mashed for guacamole)

1 lime (squeezed for juice in guacamole)

Pepper to taste

Drizzle of peanut oil/ oil of choice

Method:

Preheat the oven to 175 degrees celsius

Prepare your guacamole in a bowl by mashing avocado with a fork, add in lime juice and a sprinkle of salt and pepper. Set aside.

In a small heated saucepan, add a drizzle of olive oil, 1/2 can diced tomatoes, black beans, paprika and pepper. Simmer for 7 minutes.

Line a baking tray with baking paper.

Layer your nachos with two layers: Corn chips, black bean salsa, cheese. Repeat for second layer.

Place nachos in the oven until the cheese has melted.

On a heated fry pan, drizzle oil and fry corn on the cob until slightly charred.

Slice the corn kernels off the cob to sprinkle over the nachos. Leave 2x corn on the cob’s whole for garnish.

Load your top layer of nachos with: Freshly diced tomato, corn, red onion, Jalapeño’s, small dollops of light sour cream and guacamole.

Place 2x whole corn on the cobs on top.

Sprinkle coriander to serve.