Bean nachos

Name: Bean nachos
Cook time: 10 min
Total time: 10 min
Ingredients: 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

www.womensweeklyfood.com.au

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Cook Time: 10 minutes

Total: 10 minutes

Servings: 6

Cost: $3.83 /serving

bean cheese lettuce

Ingredients

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810 gram canned kidney beans, rinsed, drained1/3 cup (85 grams) chunky tomato salsa1/3 cup finely chopped fresh coriander (cilantro)220 gram (7 ounces) corn chips1 1/2 cup (180 grams) coarsely grated cheddar cheese2 cup (120 grams) finely shredded iceberg lettuce1 small tomato (90 grams), chopped coarsely1/2 small avocado (100 grams), chopped coarsely2 tablespoon lime juice

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Instructions

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Step 1

Preheat oven to 220°C/425°F.

Step 2

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

Step 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.

Step 4

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

Step 5

Serve nachos topped with salad.