Prepare the salsa

• Finely chop tomatoes (remove seeds)
• Finely chop red onion
• Stir onion & tomato together in a bowl
• Add lime juice & roughly chopped coriander - stir to combine
• Season with salt to taste

Prepare the guacamole

• Finely chop tomatoes (remove seeds)
• Finely chop red onion
• Roughly chop coriander
• Peel and then smash your avocados in a bowl (the back of a fork will do the job nicely)
• Add the tomatoes, red onion and coriander to the smashed avocado - stir well
• Squeeze in lime juice, season with salt - stir well to combine

Set aside your prepared salsa and guacamole in the fridge just while you prepare the beans

Pre-heat oven to 180C

Prepare the beans

• Drain and thoroughly rinse your black beans - set aside
• Add oil to a pan on medium heat, once the pan is ready, add your diced onion - allow to saute for up to 5 minutes or until translucent and softened
• Add your spices to the pan (cumin, paprika, garlic powder and chilli powder) - stir and allow to get fragrant, about a minute
• Next, add beans and stir, coating all of the beans with the spice mix
• Mix in your can of chopped tomatoes, stirring thoroughly. Reduce to a simmer and allow to cook for at-least 10 minutes (or longer if you have the time). Season with salt to taste

Layer the nachos

• In an oven-proof dish, place the first layer of tortilla chips (we'll do 2 layers total so you can use half your total portion)
• After the chips, add dollops of the bean mixture & sprinkle over about half of your grated cheddar in an even layer
• Add your 2nd layer of tortilla chips, repeating the process adding the bean mixture and remaining cheese
• Pop in your pre-heated oven for 10-15 minutes until cheese is melted and bubbly
• Remove from the oven, add your chosen/pre-prepared toppings and serve up in the cooking dish!