Cheesy nachos with beans and jalapeños (Nachos con queso)

1. Preheat the oven to 200 °C. Drain the cooked black beans and grate the cheddar.

2. Spread half the tortilla chips in a single layer on a large lined baking tray and scatter with half the beans, half the cheese and half the pickled jalapeño slices.

3. Pile on the rest of the chips and top in the same way with the remaining beans, cheese and jalapeños – so every chip gets some topping.

4. Bake for 6-8 minutes until the cheese melts and bubbles but the edges of the chips haven't browned.

5. Meanwhile, finely dice the tomatoes and red onion, cube the avocado and drizzle it with lime juice and salt.

6. Put the hot nachos straight in the middle of the table on the tray, scattered with the fresh tomato, onion, avocado and sour cream.

Tip: Layer it in two – if all the cheese goes on top, the chips underneath stay dry.