Loaded Nacho’s

Loaded Nacho’s
  • Serves Icon Serves 4
  • Cooking Time Icon Cooking Time 25 minutes
  • Preparation Time Icon Preparation Time 15 minutes


  • 2 tsp olive oil
  • 1 tin of PEK, cubed
  • 1 small onion, chopped
  • 2 cloves of garlic, chopped
  • 1 15oz can of kidney beans, rinsed
  • 1 bag of tortilla chips
  • 100g mature cheddar, grated
  • ½ small little gem lettuce, shredded
  • 1 jar of salsa
  • 1 avocado, chopped
  • 1 tbsp pickled green jalapenos
  • 1 tbsp pickled red jalapenos
  • 1 handful of fresh coriander, roughly chopped
  • 4 tbsp of soured cream


  • Preheat oven to 200C/gas mark 6. Line a large rimmed baking sheet with grease proof paper.
  • Heat oil in a large frying pan over a medium heat. Add PEK, onion, garlic and cook until browned. Stir in beans and cook for 2-4 minutes.
  • Spread tortilla chips on prepared baking sheet. Spoon PEK mixture over tortilla chips and sprinkle with cheese. Bake until the cheese is melted and the chips are toasted.
  • Serve topped with lettuce, salsa, avocado, coriander, jalapenos and sour cream.