- Lightly salted tortilla chips.
- One can of black beans, drained and rinsed.
- One can of sweet corn.
- One jar of tomato passata (mine was 680g).
- One cup of chopped onions.
- Crushed chilli to taste.
- Salt and pepper to taste.
- 250g grated cheese of your choice.
- Sour cream to finish.
It is currently too fucking hot in the United Kingdom. We are SHIT at summer. Our infrastructure cannot cope – it is actively melting in parts of the country, train lines warping in the heat with signal failures causing massive train delays, especially in London where I hear the underground is like walking into a furnace. One poor bastard got his LEG STUCK IN TARMAC, amongst various grass fires dotted about the country, along with a veritable smorgasbord of stupid sunburnt racist gammons who are currently over celebrating the World Cup. 🙄
We Britons traditionally only get about three days of summer at a time, over several periods during June to September. We may get three or four of these periods, before we miss autumn entirely, and descend straight into the dark and wonderful winters I am currently missing so fucking much because I fucking hate summer. I am photosensitive, and my relationship with bright lights and hot weather is not one of love. This makes summer even more shit for me, and since we have been experiencing an ACTUAL SUMMER, the entire country has collectively shit itself because we do not know what to do with it.
I currently have a visitor with me – who like me loathes the burny thing in the sky. Prior to her visit, we had expected this warm period to have finished by now BUT NO. It bloody isn’t. It’s still going. These nachos were the closest I was getting to cooking because I was in no way going to stand in front of a hot stove and sweat my body weight off in half an hour. Thank fuck for my slow cooker!
I chucked the passata, onions, salt, pepper, crushed chilli, sweet corn, and black beans into the pot, stirred it up to fuck and left it to cook itself into oblivion slowly for about an hour. Like I said, fuck standing in front of a hot stove when my slow cooker can do the work for me. I dumped the bag of tortilla chips in a deep Pyrex dish, sprinkling some of the cheese through them. Once the slow cooker had worked it’s magic, I poured the contents over the chips, and covered the top with the remaining cheese, shoved it in the oven, and let it bake its arse off for twenty minutes.
After twenty minutes, I put two generous portions on top of mixed bagged salad that you bet I absolutely cheated with because I have sod all energy, and finished off with a healthy blob of sour cream. I amazingly managed to scoff my portion WITHOUT dropping any down my front, so I was quite proud of myself on all counts really.