Nachos (that’s not so naughty) …
Ingredients …
  • 6 roma tomatoes
  • 1 spanish (red) onion
  • 1 clove garlic, crushed
  • 420g can red kidney beans, drained and rinsed
  • 1 tablespoon lime juice, freshly squeezed
  • bunch of fresh coriander, finely chopped
  • 1 tablespoon Sweet chilli sauce
  • 1 packet corn chips (gluten free, if you prefer)
  • cheese, grated
  • 1 avocado
  • Sour cream, lite
Method …
  1. Dice tomatoes and onion finely and place in a large bowl.
  2. Add garlic, kidney beans, lime juice, coriander and chilli sauce and mix to combine. Keep a little of the chopped coriander to sprinkle over the dish once it has been removed from the oven or microwave
  3. Mash avocado.
  4. Arrange corn chips on one large plate or several smaller plates for individual serves.
  5. Sprinkle the corn chips with the grated cheese.
  6. Spoon over a generous amount of the salsa.
  7. Bake in the oven at 180C for about 15 minutes but keep an eye on the nachos as you don’t want to burn the chips but the cheese needs to melt. Alternatively, cook in the microwave on High for 1 ½ – 2 minutes (this is the method I use).
  8. Add the mashed avocado and sour cream. Garnish with some extra freshly chopped coriander.
Recipe by Mrs Organised at