Chorizo, Black Bean and Sweetcorn Nacho

Name: Chorizo, Black Bean and Sweetcorn Nacho
Ingredients: 1 tbsp rapeseed oil; 125 g chorizo, diced; 200 g tinned sweetcorn, drained; 1 red onion, finely diced; 2 tsp chipotle paste; 1 tbsp tomato purée; 2 garlic cloves, crushed; 400 g tin black beans, drained and rinsed; 1 tbsp red wine vinegar; 1 tbsp dried oregano; 200 g tortilla chips; 150 g extra mature Cheddar, coarsely grated; sea salt and black pepper; sea salt and black pepper; 2 medium vine-ripened tomatoes, finely chopped; 2 spring onions, trimmed and thinly sliced; juice of a lime; 6 tbsp soured cream; sliced pickled jalapeños; 1 ripe avocado, diced; 2 limes, quartered

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Seasonal Snacks

By Gabriella English

Published 2026

About

If you want a snack to share, look no further. This one’s a crowd pleaser, topped with a fresh salsa that makes the most of summer’s sweetest vine tomatoes.

Ingredients

1 tbsp rapeseed oil
125 g chorizo, diced
200 g

Snack
Vegetarian
Summer
June

Method

Preheat the oven to 200°C/180°C fan.

Heat the oil in a frying pan over a medium-high heat and add the chorizo. Fry, stirring regularly, until the chorizo is golden brown and has released its oil, about 3 to 4 minutes. Add the corn and onion with a pinch of salt, then fry, stirr