Name: The ultimate veggie nachos
Total time: 2700 s
Yield: 4
Ingredients: 4 seeded tortilla wrap; 1 tin refried beans; 1 tin red kidney bean; 2 teaspoon chipotle chilli paste; 1 tablespoon hot honey marinade; 1 tin sweetcorn; 75 gram cantina-style tortilla chips; 300 gram soured cream; 100 gram Cornish Cruncher cheddar; 1 tablespoon pickled jalapeño; 170 gram chunky guacamole dip; 1 handful coriander; 1 lime

Step 1

Preheat the oven to 180C fan. Cut the M&S seeded tortilla wraps (4) into triangles. Arrange on two baking sheets and bake for 10-15 minutes, until crisp.

Step 2

Meanwhile, heat the refried beans (1 tin) , drained M&S red kidney beans (1 tin) , Cook With M&S hot chipotle chilli paste (10 g) and M&S smokin' hot honey marinade (15 mL) in a pan over a medium heat, stirring.

Step 3

Heat a splash of oil in a non-stick pan over a medium-high heat and add the sweetcorn (1 tin) . Cook, shaking the pan every now and again, for 5-6 minutes, until charred.

Step 4

In a large baking tray, layer half the baked tortillas and M&S cantina tortilla chips (75 g) . Spoon over half the beans, sweetcorn and M&S soured cream (300 g) and grate over half the M&S 3-year-old Cornish Cruncher vintage cheddar (100 g) . Repeat with the remaining tortilla chips, beans, sweetcorn and soured cream. Finish with a final grating of cheddar. Bake for 20 minutes, until the cheese is melted and the mixture is bubbling.

Step 5

Scatter over the M&S sliced green pickled jalapeños (6 g) and spoon the M&S zesty guacamole dip (170 g) on top, then finish with a scattering of fresh coriander (1 handful) . Serve with lime (1) wedges.

The ultimate veggie nachos

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