Step 1

Preheat the oven to 200C/180C Fan/Gas Heat the oil in a frying pan over a medium heat, add the onion and cook for 3–5 minutes until soft and translucent.

Step 2

Increase the heat and add the beef, paprika, cumin and chilli powder. Cook for 5-10 minutes, stirring occasionally, until the beef is browned.

Step 3

Reduce the heat to medium and add the black beans, stirring gently, until the beans are heated through. Season with salt and pepper.

Step 4

Line the base of a 1.5 litre/2¾ pint ovenproof dish or baking tray with a single layer of tortilla chips, then top with half of the beef mixture, then half the cheddar and half the cherry tomatoes. Add a second layer of tortilla chips, then top with the remaining beef and cheese. Transfer to the oven and cook for 8–10 mins, until the cheese has melted.

Step 5

Remove the nachos from the oven and top with the remaining cherry tomatoes, spring onions, coriander and chilli, if using. Serve hot with the soured cream and lime wedges.