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