Name: Healthy vegetarian bean nachos
Cook time: 10 min
Total time: 10 min
Yield: 6
Ingredients: Bean nachos; 810 gram canned kidney beans, rinsed, drained; 1/3 cup (85g) chunky tomato salsa; 1/3 cup finely chopped fresh coriander (cilantro); 220 gram (7 ounces) corn chips; 1 1/2 cup (180g) coarsely grated cheddar cheese; 2 cup (120g) finely shredded iceberg lettuce; 1 small tomato (90g), chopped coarsely; 1/2 small avocado (100g), chopped coarsely; 2 tablespoon lime juice

Topped with shredded iceberg lettuce, chopped avocado and tomato, this vegetarian dish is a winner with both the kids and adults.

Looking for more nacho recipes or Mexican vegetarian dishes?

Ingredients

Bean nachos

810 gram canned kidney beans, rinsed, drained

1/3 cup (85g) chunky tomato salsa

1/3 cup finely chopped fresh coriander (cilantro)

220 gram (7 ounces) corn chips

1 1/2 cup (180g) coarsely grated cheddar cheese

2 cup (120g) finely shredded iceberg lettuce

1 small tomato (90g), chopped coarsely

1/2 small avocado (100g), chopped coarsely

2 tablespoon lime juice

Method

Bean nachos

1.Preheat oven to 220°C/425°F.

2.Combine half the beans with salsa in a medium bowl; mash until chunky. Stir in remaining beans and coriander.

3.Spread half the chips in a medium shallow baking dish; top with half the cheese and half the bean mixture. Top with remaining chips, cheese then remaining bean mixture. Bake for 10 minutes.

4.Place lettuce, tomato and avocado in a medium bowl with juice; toss gently to combine. Season to taste.

5.Serve nachos topped with salad.

Women's Weekly Food