Recipe

Bean nachos

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

  • 10 mins cooking
  • Serves 6
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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.

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