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Vegetarian nachos
Vegetarian nachos
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Delight with zesty Mexican nachos using savory Mexe-beans for a fun family fiesta.
Ingredients:
  • 1 x 300g jar mild tomato salsa dip
  • 1 brown onion, halved, finely chopped
  • 2 x 425g cans mexe-beans
  • 1 x 230g pkt nacho cheese corn chips
  • 150g (1 1/4 cups) shredded cheddar
  • Sour cream, to serve
  • 1 avocado, halved, stone removed, finely chopped
  • 40.00 ml chopped fresh coriander
Instructions:
  • Preheat your oven to 190°C and set aside 135g (1/2 cup) of tomato salsa.
  • In a saucepan over medium heat, sauté onion in oil for 5-7 minutes until soft. Stir in beans and salsa, and simmer uncovered for 3-4 minutes until the sauce thickens slightly.
  • Layer corn chips on the bottom of 4 individual ovenproof dishes and sprinkle with cheddar. Divide bean mixture among the dishes, add another layer of corn chips, spoon remaining bean mixture, and finish with a sprinkle of cheddar.
  • Place in a preheated oven for 5-10 minutes, or until the cheddar cheese is melted. Garnish with sour cream, reserved salsa dip, avocado, and a sprinkle of fresh coriander.

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