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Avocado and bean nachos
Avocado and bean nachos
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Introduce kids to nutritious eating with simple vegetarian nachos.
Ingredients:
  • 1 x 230g pkt corn chips
  • 1 x 400g can diced Italian tomatoes, drained
  • 1 x 300g can red kidney beans, rinsed, drained
  • 40.00 ml 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
Instructions:
  • Preheat the oven to 220°C. Let the kids have fun by sharing the corn chips among four square 500ml (2-cup) capacity ovenproof dishes. Mix tomato, beans, and coriander in a bowl. Season with salt and pepper. Spread the tomato mixture evenly over the corn chips. Add avocado slices on top and sprinkle with cheese.
  • Place in a preheated oven for 10 minutes or until the cheese is melted and the tomato mixture is hot. Take out of the oven and serve right away with fresh salad leaves.

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