Baked nachos with refried beans and salsa

Ingredients

For 1 serving

• Corn tortillas2
• Refried beans60 g
• Salsa50 g
• Pickled jalapeños1
• Cilantro3 g
• Sunflower oil2 g

Method

1. Heat the fan oven to 200 °C and line a baking tray with baking paper.
2. Cut each corn tortilla into 6–8 triangles, lay them on the tray in a single layer and brush with the sunflower oil.
3. Bake for 7 minutes, until golden and crisp; watch them closely at the end as they burn quickly.
4. Meanwhile warm the refried beans in a small pan with a spoonful of water for 2–3 minutes over a low heat, stirring, until hot and creamy; slice the pickled jalapeños into rounds and chop the fresh coriander.
5. Spoon the beans and the salsa over the nachos and top with the jalapeños and coriander.