Forget battles over the last corn chip thanks to these nacho bowls. Everyone gets their fair share! We can’t guarantee too much decorum though; they are nachos after all!
1.Preheat oven to moderate, 180°C. Line 2 oven trays with baking paper.
2.Arrange tortilla wedges in single layer on trays. Spray lightly with spice and bake 6-8 minutes, until crisp and golden. Set aside to cool.
3.Meanwhile, heat a large, non-stick frying pan on high . Cook capsicum and onion 2-3 minutes, until slightly charred. Add chilli and extra spice and cook 30 seconds.
4.Stir in tomatoes and beans. Bring to simmer and cook 4-5 minutes, until thickened.
5.To make salsa, in a bowl, combine all ingredients.
6.Divide tortilla wedges among 4 ovenproof bowls. Sprinkle with cheese. Bake 4-5 minutes, until cheese melts.
7.Top nacho bowls with bean mixture and salsa. Garnish with bean mixture and salsa. Garnish with extra mint and accompany with extra lime for squeezing.
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