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Nachos with tomato & avocado salsa
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in a heaping plate of nachos topped with creamy avocado salsa and tangy sour cream.
Ingredients:
  • 400g (4) Tandoori Naan bread (Indian Bread Bakery brand)
  • 2 small fresh red chillies, de-seeded, finely chopped
  • 1 medium red capsicum, de-seeded, membrane removed, diced
  • 2 green shallots, finely sliced
  • 1 425g can red kidney beans, drained
  • 125g (1 cup) shredded tasty cheese
  • 2 ripe tomatoes, coarsely diced
  • 1 ripe avocado, peeled, seed removed, diced
  • 20.00 ml finely chopped red onion
  • 1 lime, juiced
  • Salt & ground black pepper, to taste
  • 80mls (1/3 cup) sour cream
Instructions:
  • Preheat grill and oven to medium-high and 180°C, respectively.
  • - Brush 1 tablespoon of olive oil onto naan and cut into large wedges. Grill for 1 minute on each side or until golden and crispy. - Arrange the toasted naan on the base of a large dish. - Heat the remaining olive oil in a pan over medium heat. Cook chillies, capsicum, green shallots, and red kidney beans for 4-5 minutes until capsicum is tender. - Spread the bean mixture over the naan. - Sprinkle with cheese and bake for 8-10 minutes until cheese melts.
  • In a small bowl, mix together tomatoes, avocado, onion, lime juice, salt, and pepper. Top nachos with the delicious avocado salsa and sour cream before serving.

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