Nachos with tomato & avocado salsa

Step 1

Preheat grill on medium-high. Preheat oven to 180°C.

Step 2

Brush naan with 1 tablespoon of the olive oil and cut into large wedges. Place on grill tray or baking tray and cook under preheated grill for 1 minute each side or until crisp and golden. Arrange toasted naan on base of a large, shallow heat-resistant dish. Heat remaining olive oil in a frying pan over medium heat. Add chillies, capsicum, green shallots and red kidney beans and cook, stirring often, for 4-5 minutes or until capsicum is tender. (See microwave tip.) Spread bean mixture evenly over naan. Sprinkle with the cheese. Bake in preheated oven for 8-10 minutes or until cheese melts.

Step 3

Combine tomatoes, avocado, onion, lime juice, salt and pepper in a small bowl. Serve nachos topped with avocado salsa and sour cream.