Loaded black bean dip with quick tortilla chips

• olive oil↗1½ tbsp 1½ tbsp
• small red onion↗1 1

  finely chopped

• garlic cloves↗3 3

  crushed

• cans black beans↗2 x 400g 2 x 400g

  drained and rinsed

• limes↗2 2

  1 juiced, 1 cut into wedges

• pickled jalapeños↗4 4

  roughly chopped, plus extra to serve (optional)

• ground cumin↗1 tsp 1 tsp
• mild chilli powder½ tsp ½ tsp
• extra virgin olive oil↗3 tbsp 3 tbsp
• coriandersmall handful of small handful of

  roughly chopped, to serve

• mature cheddar↗75g 75g

  grated

• feta↗25g 25g

  crumbled

• frozen sweetcorn↗50g 50g
• wholemeal tortillas↗4 4

  each cut into 12-16 wedges

• olive oil↗2 tbsp 2 tbsp

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/ gas 6. Heat 1 tbsp olive oil in a frying pan over a medium heat. Stir in the onion and garlic and cook for 8-10 mins until softened and just caramelised around the edges. Tip into a food processor with half the beans, the juice of a lime, the jalapeños, the spices, extra virgin olive oil and ½ tsp salt. Blitz until smooth and season to taste.

2. 2

   Tip into a baking dish and mix in the remaining beans. Scatter over the topping ingredients (you can scatter over more jalapeños, if you like). Will keep chilled for up to 24 hours. Drizzle over the remaining oil and bake for 15-20 mins until the cheese is melted and bubbling

3. 3

   Meanwhile, make the tortilla chips. Tip the tortilla wedges into a bowl along with the oil and season. Toss using your hands until evenly coated, then tip out on a large baking sheet in an even layer. Bake for 10-12 mins until crispy. Garnish with the coriander to serve