for 4 person

Onion

1	red onion, cut into thin slices
2 tbsp	lime juice
¼ tsp	sugar
2 pinch	salt

Nachos

1 tin	red kidney beans (approx. 400 g), rinsed, drained
200 g	cherry tomatoes, cut in half
40 g	preserved jalapeño peppers in slices, drained
¼ tsp	smoked paprika
¼ tsp	ground cumin
100 g	grated Cheddar
185 g	tortilla chips

Charcoal/gas/electric grill

½ bunch

coriander, leaves torn off

How it's done

Onion

Mix the onion, lime juice, sugar and salt in a small bowl, set aside.

Nachos

In a bowl, mix the beans with all the other ingredients up to and including the cumin, transfer half to the grill tray. Sprinkle half of the cheese on top. Add the tortilla chips, then top with the remainder of the bean mixture and cheese.

Charcoal/gas/electric grill

With the lid down, grill the nachos over/on a medium heat (approx. 200 °C) for approx. 5 mins., top the nachos with the coriander and reserved onion.

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