Salami and Bean Nachos

Serves 4

Time 30 minutes

Ingredients

1 tbsp extra virgin olive oil

1 brown onion, finely diced

1 small red capsicum, diced

3 cloves garlic, finely chopped

1 x 200g mild salami chub, cut in half longways and then sliced into thin semi-circle shapes

1 x 400g tin red kidney beans, drained and rinsed

¼ tsp cayenne pepper

1 tsp smoked paprika

1 tsp dried oregano

Good pinch of salt and pepper

1 x 400g tin diced tomatoes

¼ cup fresh coriander, chopped, plus extra for garnish

200g corn chips

2 cups grated manchego cheese

½ cup pickled jalapenos

Sour cream, to serve

Method

Preheat oven to 200°C.

In a large frying pan, heat olive oil over medium heat. Add the onion, capsicum and salami and cook, stirring for 3-4 minutes until starting to soften and the salami is starting to get crispy.

Add the garlic, red kidney beans, cayenne pepper, smoked paprika, dried oregano and salt and pepper, and cook stirring for 2 minutes. Add the diced tomatoes and coriander. Simmer for 5 minutes to develop flavour.

In an ovenproof dish, lay corn chips on the bottom. Spoon the salami and bean mixture over the top and sprinkle with grated manchego cheese.

Bake in the oven for 10-15 minutes or until the cheese is melted and golden. Serve with pickled jalapenos, sour cream and extra coriander on top.