CHIPOTLE NACHOS RECIPES

Steps:

• 1. Place the oven on to 180ºC/350ºF/gas 4.
  2. Place a griddle pan over a high heat and cook the whole peppers, chilli, tomatoes and trimmed spring onions until soft and charred.
  3. Put the peppers and chilli in a bowl, cover with clingfilm and set aside for 5 minutes.
  4. Dice the tomatoes and spring onions, then add to another bowl. Peel, deseed and dice the peppers and chillies, then add to the tomatoes and spring onions.
  5. Pick in a few coriander leaves, season, then mix in a good squeeze of lime juice and a drizzle of oil. Wipe the griddle pan and return to the heat.
  6. Cut the tortillas into wedges and arrange over two baking sheets. Bake in the oven for 5 minutes, or until golden.
  7. Place a large frying pan over a high heat and toast the cumin seeds for a few seconds. Add the Tabasco sauce and beans and cook for a few minutes, or until thick, stirring occasionally.
  8. Peel, destone and slice the avocado into wedges, then drizzle with the remaining lime juice.
  9. Arrange the tortillas in a bowl. Top with the beans, salsa, dressed avocado, feta and pick over the remaining coriander, then serve.

Steps:

• Puree all but 3 tablespoons cilantro with 2 cups water, the garlic, chile powder and 3/4 teaspoon salt in a blender until smooth. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce the heat to low; cover and cook until the liquid is absorbed, about 18 minutes. Uncover, stir and let cool 5 minutes.
• Meanwhile, bring the black bean soup to a simmer in a small saucepan over medium-high heat and cook until the liquid is slightly reduced, about 3 minutes. Stir in the spinach and return to a simmer. Remove from the heat and cover to keep warm.
• Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chile powder to taste in a large bowl.
• Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up. Serve with the remaining corn salsa.