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Bean and corn nachos
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Indulge in cheesy Mexican nachos with beans and corn!
Ingredients:
- 400g bags Brand original corn chips
- 800g cans red kidney beans, rinsed and drained
- 200g jar taco Sauce
- 375.00 ml Brand tasty shredded cheese
- 1 large avocado, diced
- 21.00 gm lemon juice
- 420g can Brand corn kernels
- 2 spring onions, sliced
- 62.50 ml coriander leaves, chopped
- 117.50 gm sour cream, to serve
Instructions:
- Preheat your oven to 180C (160C for fan ovens). Divide corn chips onto 6 ovenproof plates. Mix beans with taco sauce, then spoon over the chips. Sprinkle generously with grated cheese. Bake in the oven for around 7 minutes, or until the cheese is melted to perfection.
- In a bowl, mix together avocado, lemon juice, corn, spring onions, and coriander. Spoon the mixture over nachos and serve with a side of sour cream.
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