Peel and slice the tomatoes, chop the garlic and chili pepper, then place them in a pan with a tablespoon of oil and cook for ten minutes.
Add beans and coriander and cook for another five minutes.
Place the beans in a baking pan, cover them with the nachos and then with sliced cheese. Bake in preheated oven until the cheese has melted.
Place on a serving dish and garnish with slices of avocado and yogurt.
Nachos with Beans and Cheese
Serves four:
2 ripe tomatoes
1 clove garlic
1-2 red chilies
1 tsp coriander seeds, ground
300g cooked red or black beans
150g nachos
100g Emmenthal
a ripe avocado
100g yogurt