Spicy Mexican Beans

• 2 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 tsp ground cumin
• 1 tsp ancho chilli/smoked paprika
• 1/2 tsp oregano
• Pinch chipotle/chilli flakes
• 1 red pepper, chopped
• 6 mini baby corns, sliced
• 2 tbsp sundried tomato paste
• 400g can tomatoes
• 425g can black beans, drained & rinsed
• 250ml veg stock
• 1 tbsp fresh lime juice

Sweetcorn Slaw

• ¼ white cabbage, shredded
• 1 carrot, grated
• 1/2 small red onion, thinly sliced
• 100g sweetcorn, drained
• 20g coriander leaves, shredded
• 20g mint leaves, shredded
• 1 tbsp extra virgin olive oil
• Juice 1/2 lemon
• Pinch sea salt

Chilli Cheese Dip

• 2 tbsp extra virgin olive oil
• Salt & black pepper
• 3 tbsp vegan natural yogurt
• 1 tsp Siracusa
• Splash water
• 1 tbsp nutritional yeast

And last but by no means least…

• Nachos of choice!

To make the spicy beans

1. Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 8 minutes
2. Add the garlic and fry for 30 seconds more then add the spices
3. Add the pepper and corn and dry for 2-3 minutes
4. Next add the tomatoes, tomato paste, beans and stock and simmer for 15 minutes
5. Finally, season with salt, pepper and lime juice
6. Transfer to your Chilly’s food pot to keep warm

To make the slaw

• Add all the ingredients to a large bowl and mix to combine
• Transfer to your Chilly’s food pot to keep cool

To make the cheesy dip

• Add all the ingredients to a jar and mix

To serve

• Place the beans and slaw into your bowl, top with nachos and keep the dip on the side for dunking!