Cheesy Beans Nachos & Guacamole - Ainsley Harriott

Ingredients

• For the Cheesy Bean Nachos
• 1 x 200g (large bag) of plain tortilla corn chips (or mix of plain and blue corn nachos)
• 1 x 200g tin of black beans, rinsed and drained
• 1 x 200g tin of sweetcorn, rinsed and drained
• 1 x 227g tin of chopped tomatoes, strained
• 150g medium cheddar, grated
• 1 red pepper, deseeded and diced
• handful of sliced pickled jalapenos
• 4 spring onions, trimmed and finely sliced
• 1 lime, for zesting
• pinch of cayenne or paprika (optional)
• handful fresh coriander, roughly chopped
• sour cream, to serve
• For the Guacamole
• 2 large avocados, destoned and roughly chopped
• 1 ripe tomato, deseeded and finely chopped
• ¼ red onion, finely chopped
• 1 tbsp chopped fresh coriander
• 1 green chilli or jalapeno, finely chopped
• juice of 1 lime
• salt