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Avocado and bean nachos

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 1 x 230g pkt corn chips
  • 1 x 400g can diced Italian tomatoes, drained
  • 1 x 300g can red kidney beans, rinsed, drained
  • 2 tablespoons coarsely chopped fresh coriander
  • Salt & freshly ground black pepper
  • 1 small ripe avocado, halved, stone removed, peeled, sliced
  • 120g (1 cup) 50 per cent reduced-fat grated cheese (Bega So Light brand)
  • 1 x 100g pkt baby leaves salad mix


  • 1
    Preheat oven to 220°C. Kids’ task: Divide the corn chips among four square 500ml (2-cup) capacity ovenproof dishes. Combine the tomato, beans and coriander in a medium bowl. Season with salt and pepper. Spoon tomato mixture evenly over the corn chips. Top with the avocado and sprinkle evenly with cheese.
  • 2
    Bake in preheated oven for 10 minutes or until cheese melts and the tomato mixture is hot. Remove from oven. Serve immediately with salad leaves.

Source: taste.com.au


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