Ingredients

· 700 g potatoes

· 2 tablespoons olive oil

· 1 teaspoon paprika

· 100 g mature cheddar

· 400 g black beans

· 1 cup coriander

· For the Red Pepper Salsa

· 20 g jalapeños

· 100 g roasted red peppers

· 1 tablespoon virgin olive oil

· 1 red onion

Method

Heat oven to 220°C. Line two baking sheets with baking parchment. Brush the potato slices with oil, season and sprinkle over the paprika. Bake for 10-15 minutes until completely crisp. Transfer half the crisps to an ovenproof dish, layer with half the beans and cheese, then repeat. Return to the oven for 10 minutes until the cheese melts. Meanwhile, mix all the salsa ingredients and season. Top the nachos with salsa and coriander.