15-minute nachos
A delicious vegetarian take on the popular Mexican dish, wonderful shared between friends and family.
Ingredients
15-Minute Nachos
- 200 g cheese-flavoured corn chips
- 400 g canned basil and oregano tomatoes
- 400 g can mexican chilli beans
- 2/3 cup three-cheese blend grated cheese
- 1 avocado, finely chopped
- 1/2 red onion, finely chopped
- 1 lebanese cucumber, seeded, finely chopped
- 2 tbsp fresh coriander, chopped
- 1 tbsp lemon juice
Steps
15-Minute Nachos
- Preheat oven to 180°C (160°C fan-forced). Lightly grease a round ovenproof plate. Arrange corn chips evenly over the plate.
- Process tomatoes and beans in a food processor for 30 seconds or until smooth. Pour mixture over corn chips. Top with cheese. Bake for 10 minutes or until cheese has melted.
- Place avocado, onion, cucumber, coriander and juice in a bowl. Toss to combine. Serve nachos topped with avocado mixture.