Nachos and guac' at the ready, we've got your Mexican feast ready for your post-BNO (Big Night Out obviously) meal.
Tuck in. Tweet on!
BBQ Pulled pork 180g pack (Tesco do a good one!) 1 pack Smoky Mexican Lentils
For the salsa: ½ red onion, finely diced 1 tbsp red wine vinegar 4 tomatoes, diced ½-1 jalapeño chilli or red chilli, deseeded and finely chopped 1 ripe avocado, peeled and cut into small dice 1 small bunch fresh coriander, finely chopped Juice ½ lime
To make the salsa, put the red onion and vinegar in a bowl with a generous scattering of salt and stir to combine. Stir in the remaining ingredients, taste and season again if necessary. Chill until ready to serve.
Heat the oven to 200°C/180°C fan/gas 6. To assemble the nachos, scatter the tortilla chips in a baking dish or tray, then spoon over the Smoky Lentils and top with the pulled pork.
Sprinkle with as much grated cheese as you see fit, then heat in the oven for 10-15 minutes until the cheese has melted.
Spoon the salsa over the top, then serve with a dollop of sour cream (because you can!).