Preheat oven to 180℃ .
Potatoes..Wash and slice your potatoes into scallops . (You can leave the skin on or you can peel them).
Then in an oven tray lined with tin foil, add the potatoes on the tray and sprinkle the olive oil and paprika, parsley, salt and pepper and toss until the potatoes are coated (orangeish /reddish).
Arrange potatoes flat on the tray and place them in the oven to bake for 30-45 minutes until almost crunchy and dry at the edges.
If using Boerwors, Remove the skin and break the sausages into small chunks.
Then, heat a pan with oil over medium heat, and fry the small pieces of boerwors..Continue to break them down using a wooden spoon as the sausage is frying. Fry for 8-10minutes until they are crispy. Set aside
BLACKBEANS…using the same pan, add the minced garlic and chillies and cook for 2minutes. Add the black beans to the garlic and chillies.
Then add, ground coriander, cumin, a bit of salt and pepper and water. Simmer until the water has dried up. Set aside.
Assembly…Then in small/ medium oven proof casserole dish, line the dish with parchment paper, then lay the potatoes flat in the dish, creating a heap.
Top the potatoes with as much blackens as you would like, add 3 tbsps corn, half of the fried boerwors, add cheese.
Transfer to the oven and cook for 8-10 minutes , until the cheese has melted.
Remove the nachos from the oven and top with the remaining, corn, fried boerwors
Combine all the ingredients in a bowl and set aside for serving.
Mix all the guacamole ingredients in a bowl. Set aside
Top the nachos with your guacamole, sliced green chillies, tomatoes, and the dipping sauce.