Savour’s Cotta Guacamole Nachos

What to prepare

• 1 bag corn chips

• ½ Iceberg lettuce, shredded

• 1 punnet cherry tomatoes, halved
  

For the Kidney Bean topping:

• 2 tins red kidney beans, drained

• 1 tbsp oil

• ½ onion, chopped finely

• 1 tin chopped tomatoes

• 2 tbsp chilli powder

• ½ tsp garlic powder

• 1 tsp paprika

• 1 tsp ground coriander

• 2 tsp ground oregano

• 3 tsp ground cumin
  

For the Guacamole:

• 1 pottle of Savour Cotta

• 1 avocado

• juice of 1 lemon

• ½ tsp garlic powder

• ¼ tsp onion powder

• ½ tsp cumin

• pinch of cayenne pepper salt and pepper to taste

• handful of fresh chopped coriande
  

How to make them

1. Over a medium heat, fry the onion in the oil until soft. Add the herbs and spices, Stir until fragrant, approximately a minute.

2. Add the kidney beans & chopped tomatoes, and simmer until the sauce reduces to a thick consistency.

3. While simmering, make the guacamole by mashing the avocado & mixing in the other ingredients.

4. Assemble your nachos in a large bowl or individual plates by layering from the bottom corn chips, kidney beans, lettuce and tomatoes and top with the Cotta Guacamole. Garnish with coriander.