Mexican *mince & bean nachos with corn salsa, sour cream and guac

Prep Time: 10

Cook Time: 14

Total Time: 24

Servings people

Appliance/Function:

Peel and mince 2 cloves garlic. Drain and rinse 400 g four bean mix. Heat 1 tbsp olive oil in a medium-deep frypan over medium-high heat. Add garlic and cook for 1 minute, then add 300 g *plant-based mince, four bean mix, 2 tbsp Mexican seasoning and 400 g crushed tomatoes and bring to a simmer. Reduce the heat to medium, cover and cook, stirring occasionally, for 10 minutes until reduced. Taste, then season with salt and pepper. Remove from the heat.

Meanwhile, finely dice 2 tomatoes. Drain and rinse 400 g kernel corn. Roughly chop the coriander leaves and finely chop the stems. Slice 1 lime in half. Combine the tomato, corn, coriander stems and a squeeze of lime juice in a bowl and season with salt and pepper.

Peel and deseed 1 avocado and mash in a bowl. Add a squeeze of lime juice to taste and season with salt and pepper.

Divide the corn chips, bean mixture and salsa between plates. Serve with the sweet chilli cream and guac on the side and sprinkle over the coriander leaves.