Nachos recipe
 If you haven't learned how to make your own nachos, this is your moment. Ellis Barrie shows you how easy it is to make the perfect snack for hungry mates. 1 tbsp olive oil 1 onion, finely chopped250g/9oz beef mince1 tsp hot smoked paprika 1 tsp ground cumin½ tsp chilli powder½ 400g tin black beans, drained200g/7oz lightly salted corn tortilla chips150g/5½oz cheddar, grated100g/3½oz cherry tomatoes, quartered salt and freshly ground black pepper 1 tbsp olive oil 1 onion, finely chopped 250g/9oz beef mince 1 tsp hot smoked paprika 1 tsp ground cumin ½ tsp chilli powder ½ 400g tin black beans, drained 200g/7oz lightly salted corn tortilla chips 150g/5½oz cheddar, grated 100g/3½oz cherry tomatoes, quartered salt and freshly ground black pepper 4 spring onions, finely chopped coriander (optional)sliced chillies (optional)soured creamguacamole or mashed avocado (optional)lime wedges 4 spring onions, finely chopped coriander (optional) sliced chillies (optional) soured cream guacamole or mashed avocado (optional) lime wedges Method Heat the oil in a frying pan over a medium heat, add the onion and cook for 3–5 minutes until soft and translucent.Increase the heat and add the beef, paprika, cumin and chilli powder. Cook for 5–10 minutes, stirring occasionally, until the beef is browned. Reduce the heat to medium and add the black beans, stirring gently, until the beans are heated through. Season with salt and pepper. Preheat the oven to 200C/180C Fan/Gas 6. Cover the base of a 1.5 litre/2¾ pint ovenproof dish or baking tray with a single layer of tortilla chips, then top with half of the beef mixture, then half the cheddar and half the cherry tomatoes. Add a second layer of tortilla chips, then top with the remaining beef and cheese. Transfer to the oven and cook for 8–10 minutes, until the cheese has melted. Top the nachos with the remaining cherry tomatoes, spring onions, coriander and chilli, if using. Serve hot with the soured cream, guacamole (if using) and lime wedges. Heat the oil in a frying pan over a medium heat, add the onion and cook for 3–5 minutes until soft and translucent. Heat the oil in a frying pan over a medium heat, add the onion and cook for 3–5 minutes until soft and translucent. Increase the heat and add the beef, paprika, cumin and chilli powder. Cook for 5–10 minutes, stirring occasionally, until the beef is browned. Increase the heat and add the beef, paprika, cumin and chilli powder. Cook for 5–10 minutes, stirring occasionally, until the beef is browned. Reduce the heat to medium and add the black beans, stirring gently, until the beans are heated through. Season with salt and pepper. Reduce the heat to medium and add the black beans, stirring gently, until the beans are heated through. Season with salt and pepper. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Cover the base of a 1.5 litre/2¾ pint ovenproof dish or baking tray with a single layer of tortilla chips, then top with half of the beef mixture, then half the cheddar and half the cherry tomatoes. Add a second layer of tortilla chips, then top with the remaining beef and cheese. Cover the base of a 1.5 litre/2¾ pint ovenproof dish or baking tray with a single layer of tortilla chips, then top with half of the beef mixture, then half the cheddar and half the cherry tomatoes. Add a second layer of tortilla chips, then top with the remaining beef and cheese. Transfer to the oven and cook for 8–10 minutes, until the cheese has melted. Transfer to the oven and cook for 8–10 minutes, until the cheese has melted. Top the nachos with the remaining cherry tomatoes, spring onions, coriander and chilli, if using. Serve hot with the soured cream, guacamole (if using) and lime wedges. Top the nachos with the remaining cherry tomatoes, spring onions, coriander and chilli, if using. Serve hot with the soured cream, guacamole (if using) and lime wedges. Recipe tips The remaining black beans will keep in the fridge for a few days in an air-tight container. They can be used in salads, rice bowls and quesadillas.