Spicy Nachos


  • 4 round corn tortillas
  • 1/4 cup canola oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 small red chilies, finely chopped
  • 1 (14oz) of pinto beans, drained and mashed roughly
  • 2 tbs fresh cilantro, chopped
  • 4 oz of cheddar cheese, grated
  • Cut the tortillas into quarters and cut each quarter into three triangles.
  • Heat 2 tbs of the oil in a frying pan. Add a few triangles and cook for 30 seconds on each side or until crisp. Add extra oil if necessary.
  • For the topping, heat 1 tbs of oil in a medium pan and add the onions, garlic, chili and stir over medium heat for about 3 minutes, or until the onion is tender.
  • Stir in the pinto beans, salsa and fresh cilantro.
  • Remove from the heat and leave to cool.
  • Spread the topping on the triangles, leaving a border around the edges, and sprinkle with cheese.
  • Place under a broiler for about 1 minute or until cheese has melted.

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