Nachos

Ingredients

Salsa

2 avocados, diced

6 roma tomatoes, diced, salted and drained

1 brown or spanish onion, diced

1 bunch coriander, finely minced

4 jalapenos, diced (can substitute with pickled jalapenos)

1 lime, juiced

Nachos

400g corn tortilla chips

2 tins black beans, drained

200g Greek feta, crumbled

150g Kalamata olives, pitted, diced

Cheese

20g butter

20g flour

200ml whole milk

100g grated melty cheese, cheddar or colby

Directions

Dice roma tomatoes, salt and leave to drain in sieve.

Dice onion, avocado, jalapenos, coriander and toss in mixing bowl.

Add tomatoes back in with lime juice and adjust salt to taste.

Drain black beans and rinse.

Create roux by melting butter and cooking flour for a bit. Add milk and grated cheese. Adjust milk until desired consistency achieved. Whisk until smooth.

Arrange layer of corn chips on baking paper lined baking sheet. Stack on black beans, salsa, olives, feta, and drizzle over cheese.