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    Saturday, November 21, 2015

    Avocado and bean nachos Recipe

    Avocado and bean nachos Recipe
       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

        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
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    Item Reviewed: Avocado and bean nachos Recipe Rating: 5 Reviewed By: Mrs. Chef
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