Mexican food heaven! This version of nachos is a great sharing dish and easy to make vegan.  Gran Lunchito make excellent Roasted Serrano Chillies. You’ll need a 28 x 30 cm baking tray (or larger)

For the refried beans:

3 tbsp light olive oil

1 small onion, peeled and finely chopped

1 tbsp snipped chives

2 tbsp tomato puree

2 teasp chipotle powder  (Cool Chile Company do a good one, or blitz de-seeded chipotle chillies)

2 teasp sea salt flakes

2  x 400g tins turtle beans/black beans in water

For the pico de gallo:

200g cherry tomatoes, chopped

½ - 1 tbsp pickled jalapenos, or roasted serrano green chillies (according to taste)

10g coriander leaves, finely chopped

1 tbsp lime juice

1 teasp (smoky) sea salt flakes

A dot of agave syrup

For the guacamole

2 avocados, halves, stoned and finely chopped

1½ tbsp lime juice

1 teasp (smoky) sea salt flakes 

For the nachos

300g salted corn tortilla chips

200g mozzarella, coarsely grated  (Sheese do a good vegan one)

15 pitted black olives, halved

A few pickled jalapenos, or roasted serrano green chillies to garnish

2 tbsp crème fraiche (Oatly do a good vegan one)

10g coriander leaves, finely chopped

• First make the re-fried beans. Put the oil in a frying pan on medium heat, add the onion  and cook, stirring occasionally for 10 minutes until golden. Add the chives and chipotle and cook for a further minute, then add the tomato puree and cook for a further minute. Stir in the salt, the beans and the water from their tins and leave to bubble away for 5 minutes. Then mash to break up the beans. Cook for a further 5 minutes until thickened  and take off the heat.

• Meanwhile, make the pico de gallo by combining all of the ingredients. Check the seasoning and add some more agave if it’s too sour.

• To make the guacamole, blitz the ingredients together until you have a smooth paste.You may need to add some water to loosen the mixture.  Set aside. 

• When ready to cook, heat the oven to 200c. Lay out the tortilla chips evenly on the baking tray, then spread the beans over the top of them. Then sprinkle over the cheese and bake for 15-20  minutes until the cheese is melted and bubbling.

• To serve, layer over the pico de gallo on top of the nachos. Then dollop over the guacamole, sprinkle with the olives and a few jalapenos along with the coriander. Dot with crème fraiche and dig in.