guacamole, sour cream and chopped coriander, to serve
Preheat oven to 200°C. Arrange Ingham’s Chicken Nuggets on a lined oven tray and bake for 18 minutes, turning once.
Sauté the onion, celery, garlic, dried oregano, paprika and cumin in the olive oil in a large frying pan over a moderate heat for 5 minutes, until softened. Add the tomato paste and cook for 2 more minutes. Pour in the tomatoes then simmer for 10 minutes, until thickened. Season with salt and pepper. Fold in the black beans.
Chop the Cheesy Nuggets. Scatter half the corn chips in individual baking dishes, then top with half the tomato mixture, nuggets and cheese. Repeat with the remaining ingredients then bake for 5 minutes, until the cheese is melted and the chips and crisp. Serve with guacamole, sour cream and coriander.
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