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Nachos with fresh tomato salsa
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Prep Time:
5 minutes
Cook Time:
3 minutes
Total Time:
8 minutes
Spice up vegetarian nachos with extra salsa and cool down with creamy avocado topping.
Ingredients:
  • 1/2 red onion, chopped
  • 40.00 ml chopped coriander leaves
  • 8.00 gm brown sugar
  • 125.00 ml tomato puree
  • 400g can red kidney beans, rinsed, drained
  • 2 tomatoes, seed removed, chopped
  • 9.20 gm extra virgin olive oil
  • 230g packet plain corn chips
  • a pinch of hot chilli powder
Instructions:
  • Mix together ripe tomatoes, diced onion, fresh coriander, a drizzle of oil, and a touch of sugar in a bowl. Cover and let the flavors meld together.
  • Combine beans, chili powder, tomato puree, salt, and pepper in a saucepan over low heat. Simmer for 3 minutes or until heated through.
  • On serving plates, elegantly layer corn chips, top with beans and salsa. Accompany with sliced avocado, a dollop of sour cream, and a sprinkle of tasty grated cheese.

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