Everything needs vegetarian nachos in their life. It's super easy and a perfect summer night meal.

Serves 2
Bean mixture:
2 tsp. extra virgin olive oil
¼ brown onion, finely chopped
1 small garlic clove, crushed
½ tsp ground cumin
¼ tsp chilli powder
100g red kidney beans, drained & rinsed
100g Black Beans, drained & rinsed
3 tbsp. Vegetable stock

½ avocado
Lemon juice, to taste
Pinch of ground cumin
¼ garlic clove, crushed
1 tbsp. grated brown onion
Salt & pepper to taste

½ medium tomato, diced (room temp)
¼ small red onion, finely diced
Lemon juice to taste
2 tsp. extra Virgin olive oil
1 tbsp. coriander, chopped
Pinch of salt and pepper

2 small handfuls of corn chips 
40g cheddar cheese, grated
50g plain low-fat sour cream or Greek yoghurt

Pre-heat grill to a high setting (200 degrees).
To make the bean mixture, heat olive oil in a small saucepan over medium heat.
Add onion and garlic to the pan and cook for 2-3 minutes or until onion becomes translucent.
Add the beans,chilli, cumin and vegetable stock into the pan and stir for 3-5 minutes until the vegetable stock has reduced.
Once reduced, set aside until you’re ready to assemble.
To make the salsa, place tomato, red onion, lemon juice, olive oil, coriander and a pinch of salt and pepper into a small mixing bowl. Keep this out of the fridge as you want it to be room temperature.
To begin making the guacamole, place the avocado, lemon, cumin, onion and garlic into a small bowl and mash. Sprinkle a little salt and pepper to taste.
Finally – you’re ready to assemble! Arrange the corn chips in an oven-safe dish and sprinkle grated cheddar over the top.
Pour the bean mixture over the chips and spread evenly.
Place dish under the grill for 2 minutes or until cheese has melted.
Once out of the oven, top with the tomato salsa, the avocado guac and a dollop of sour cream.

Hope you LOVE this recipe! It's super delicious and easy to make!