Tuna Melt Nachos

Prep Time 25

Cook Time 10

Total Time 35

For the Nachos:
about 3 handfuls of Nachos (I’ve used Doritos) I’ve used Doritos
1 can of tuna in oil, drained and seasoned with salt, pepper and smoked Pimento powder I’ve used Princes Foods
¼ cup black beans canned, washed, drained and dried off with some kitchen paper towel
¼ cup corn fresh or canned, washed, drained and dried off with some kitchen paper towel
¼ cup cheddar cheese grated
¼ gruyere cheese grated
For the avocado sauce
2 small avocados
1 tbsp coriander/cilantro
a few slices of jalapeño pepper (depends on how hot you like your sauce) depends on how hot you like your sauce
juice of 1 lime
1 or 2 tbsp of water
salt to taste
For a quick salsa:
1 small red onion or half of a red onion chopped
1 garlic clove minced
2 tomatoes deseeded and chopped in cubes
2 tbsp coriander/cilantro or to taste
half of a jalapeño pepper (or to taste) or to taste
juice of half a lime
¼ tsp Pimento powder
salt to taste
For the garnish:
avocado sauce (see above) see above
salsa (see above) see above
1 small red pepper deseeded and chopped
half of a red onion (chopped) chopped
¼ cup queso fresco or feta cheese crumbled
coriander/cilantro leaves (optional) optional
a few jalapeño slices (optional) optional

Pre-heat your oven on 400 F or 200 C. Place the nachos on a baking tray lined with baking paper. Distribute this chips evenly.
Sprinkle the tuna (I’ve seasoned mine with a bit of garlic and Pimento powder) beans, corn, grated cheddar and gruyere cheese on top. Bake for 7-10 minutes until the cheese is melted.
In the meantime you can prepare the avocado sauce and salsa. Set this aside.Avocado sauce: Deseed the avocados and chop them up into rough chunks, place all the ingredients in a food processor. Mix until you get a thick drizzly sauce. If you want a drizzlier sauce add more water or an extra squeeze of lime juice. Season with salt & pepper to taste.Salsa:Place all the ingredients in a food processor or finely chop them. When it comes to salsas, I like to chop my ingredients because I prefer a rougher texture. For this salsa you can also pre-roast your tomatoes above a fire. This will give the salsa a smoky scent. I’ve added Pimento powder to imitate this smoky flavour.
When the nachos are out of the oven, sprinkle the chopped red pepper, drizzle with the avocado sauce + a bit of salsa (optional) and garnish with coriander/cilantro and jalapeño slices. Serve immediately and enjoy with some extra salsa! TIP: Veganize these nachos by substituting the cheese for a vegan version and adding soy meat. You can season this with Mexican spices.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!