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Bean nachos
Bean nachos
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Indulge in creamy avocado, flavorful cheese, and hearty beans with crisp corn chips for a delicious Mexican dip.
Ingredients:
  • 18.40 gm oil
  • 1 large brown onion, finely chopped
  • 1 small red capsicum, diced
  • 1 small green capsicum, diced
  • 2 cobs of corn, kernels removed
  • 400g can diced tomatoes in juice
  • 420g can four-bean mix, rinsed and drained
  • 2.60 gm Tabasco sauce
  • 1 x 220g packet light corn chips
  • 250.00 ml reduced-fat grated tasty cheese
  • 1/2 avocado, peeled, cored (see Notes)
Instructions:
  • In a large heavy-based frying pan over medium-high heat, sauté onion in oil for 2 to 3 minutes until tender.
  • Add vibrant red and green capsicum, sweet corn kernels, juicy tomatoes, plump beans, and a dash of fiery Tabasco. Season generously with a sprinkle of salt and pepper. Bring the mixture to a vigorous boil, then lower the heat to medium and let it simmer for 20 to 25 minutes, until the vegetables are tender and the beans are heated through.
  • Preheat your oven to 200°C. Place corn chips on heatproof plates. Layer with half of the cheese, then top with beans. Sprinkle the remaining cheese on top. Bake for 10 minutes until the chips are crisp and the cheese is melted.
  • In a bowl, combine avocado and lemon juice, then mash. Spoon over the dish before serving.

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