Step 1

Heat a large pot with oil, sauté the onion, celery and carrots till caramelised and golden.

Step 2

Drain, rinse and set aside the kidney beans.

Step 3

Pour in the passata, throw in the taco seasoning and allow the sauce to simmer and thicken.

Step 4

Add the kidney beans, season and let the sauce bubble away till the beans combine with the Taco seasoning and the sauce thickens.

Step 5

To serve:

Step 6

Layer a large ovenproof dish with tortilla chips.

Step 7

Spoon the kidney bean sauce over the chips to cover it.

Step 8

Sprinkle generous amounts of grated cheese.

Step 9

Bung the layered nachos into a preheated oven at 350*F for 15 mins.

Step 10

Serve sprinkled with a fresh salsa or salad.

Step 11

Drizzle over with a mayo dressing.

Step 12

Spoon a huge dollop of sour cream on top, share and dig in.