Avocado and bean nachos Recipe

 
Avocado and bean nachos Recipe
    Ingredients
    
   1 x 300g can red kidney beans, rinsed, drained
    2 tablespoons coarsely chopped fresh coriander
    Salt & freshly ground black pepper
    1 x 230g pkt corn chips
    1 x 400g can diced Italian tomatoes, drained

    1 small ripe avocado, halved, stone removed, peeled, sliced
    120g (1 cup) 50 per cent reduced-fat grated cheese (Bega So Light brand)
    1 x 100g pkt baby leaves salad mix


Avocado and bean nachos Recipe
    Method
  

    Step 1

    Preheat oven to 220°C. Kids' task: Divide the corn chips among four square 500ml (2-cup) capacity ovenproof dishes. Combine the tomato, beans and coriander in a medium bowl. Season with salt and pepper. Spoon tomato mixture evenly over the corn chips. Top with the avocado and sprinkle evenly with cheese.
    Step 2

    Bake in preheated oven for 10 minutes or until cheese melts and the tomato mixture is hot. Remove from oven. Serve immediately with salad leaves.

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 This topic brought to you from taste.com

11/21/2015 09:00:00 AM