Crunchy Nachos Grande

Peel and very finely dice the onion and the garlic. Heat ½ tbsp of olive oil on medium-low heat in the pan you used for the chorizo. Add the onion and garlic with ¼ tsp of salt and slowly cook until soft (5 mins). Add the Mexican spice for the last minute.

Pre-heat the oven to 220 degrees. Drain and thoroughly rinse the kidney beans. Thoroughly mash ¾ of the beans with a masher (or a fork if you don’t have a masher). Tip the mashed beans into the softened onion with ¼ tsp of salt and cook for a few mins.

Tip the remaining whole kidney beans into the pan together with the tinned chopped tomatoes. Refill the tomato tin with 1 tbsp of water, swish it around and tip the water into the pan. Add the chorizo, another ¼ tsp of salt and a few good grinds of black pepper. Bubble away until you have a nice thick sauce.

Meanwhile slice lengthways into the avocado and turn the knife around the stone. Split the avocado in half, remove the stone and then spoon out the insides into a bowl. Mash with a fork and add a few tbsp of sour cream and a small pinch of salt and pepper. Tip: Cover with cling film touching the avocado to stop it going brown.

Put a layer of tortillas in the bottom of an oven proof dish cover with a thin layer of your tomato sauce and some grated cheddar cheese. Keep layering until all the ingredients are used. Top it off with grated cheese and place in the oven until golden brown.