1 tablespoon olive oil

1 onion

250g beef mince

1 teaspoon paprika

1 tsp ground cumin

1/2 tsp chilli powder

200g of black beans (1/2 tin)

salt and pepper

200g tortilla chips

150g grated cheddar

100g of cherry tomatoes

1 avocado

Sour cream

1 red pepper

Hob

Frying Pan

Spatula

Knife

Cutting board

Oven Dish or Baking Tray

Oven

Cheese Grater

Fork

Weighing Scales

Measuring Spoons

Timer

Wash hands and peppers and tomatoes.

Use knife and cutting board.

Chop onions and peppers into small pieces.

Put olive oil in frying pan. 

Turn on the hob to medium heat.

Place onions into pan.

Cook for 3-5 minutes until soft and clear.

Increase the heat on the hob.

Add beef, paprika, cumin and chilli powder

Stir together.

Cook for 5 - 10 minutes.

Until, no pink left.

Turn down the stove to medium.

Add the black beans. Stir together.

Stir gently. Stop when the beans are warm.

Add a pinch of salt and pepper.

Set the oven to 200C or 180C fan.

Cut the cherry tomatoes, each into 4 pieces.

Cover the oven dish with a layer of tortilla chips.

Add 1/2 of the beef and bean mixture.

Then 1/2 of the cheddar cheese and cherry tomatoes.

Add, a second layer of tortilla chips.

Then, add the rest of the beef.

Then, add the rest of the cheese and tomatoes.

Put into the oven. Set a timer for  for 10 minutes, until the cheese is melted.

While the nachos are in the oven, cut the avocado into small pieces.

Serve hot with sour cream and the avocado.

Enjoy!

Use the leftover beans in another dish, such as salads.

Put the food waste from the onions, tomatoes and avocado in the brown bin/compost bin.