Cheesy Nachos

Ingredients

• 2 cups ready-made cheese nachos
• Ready-made salsa as required
• Fresh parsley sprigs for garnish
• Refried beans
• 2 cups boiled kidney beans (rajma)
• 2 tablespoons oil
• 1½ tablespoons finely chopped garlic
• 1 large onion, finely chopped
• 1 large tomato, finely chopped
• ½ cup tomato puree
• 1 teaspoon paprika powder
• Crushed black peppercorns to taste
• Salt to taste
• 1 tablespoon chopped fresh parsley leaves
• Black olive slices for garnish
• Cheese sauce
• ½ cup grated mozzarella
• 2 tablespoons grated cheddar 
• 1 tablespoon butter
• 1 tablespoon refined flour (maida)
• 1 cup milk
• Salt to taste
• Crushed black peppercorns to taste

Method

1. Heat oil in a pan, add garlic, mix and saute for 1 minute. 
2. Add onion, mix and saute till translucent. Add tomato and tomato puree, mix well and cook for 4-5 minutes. 
3. Add paprika powder, crushed black peppercorns and salt and mix well and cook for 1-2 minutes. 
4. Add the boiled kidney beans and mix mashing lightly with the back of a spoon. 
5. Add 1 cup water, mix and cook for 2-3 minutes. Add parsley and mix well. Switch the heat off.
6. To make the cheese sauce, heat butter in a non-stick pan. Add refined flour, mix well and saute for 1 minute.
7. Add milk, mix well so that there are no lumps and cook till the mixture thickens slightly.
8. Add mozzarella cheese and cheddar cheese and mix well. Add salt and crushed black peppercorns and mix. Cook for 1 minute.
9. To assemble, place some of the nachos and in a serving plate. Spread some refried beans on top. Drizzle the cheese sauce over it. Spread some salsa on it, arrange olives, and garnish with parsley sprigs. Serve.