Naked Chipotle Beef Nachos with Tomato Salsa

Halve capsicum, remove and discard seeds and finely chop. Crush garlic. Thinly slice spring onion, keeping white and green parts separate. Rinse and finely chop coriander. Drain and rinse black beans.

Finely chop tomato and place in a bowl. Add green spring onion and ½ the chopped coriander. Season with salt and pepper, mix to combine and set aside.

Preheat overhead oven grill to high. Heat oil in an ovenproof frypan over medium heat. Add mince and cook, breaking up lumps with a wooden spoon, for 5–6 minutes or until golden brown. Add Subtly Smoky Chipotle, garlic, salt and pepper and cook for 1 minute or until fragrant.

Add capsicum, white spring onion and remaining coriander and cook for a further 3–4 minutes or until softened.

Add tomato paste and cook for 30 seconds to caramelise. Add black beans to frypan with 125ml (½ cup) water and cook for 2–3 minutes or until reduced slightly. Season to taste with salt and pepper.

Sprinkle cheddar over beef mixture and place under preheated grill for 3–4 minutes or until melted and golden brown. Rinse and separate lettuce leaves. Serve nachos with sour cream, tomato salsa and lettuce leaves for dipping.