Avocado and bean nachos

Name: Avocado and bean nachos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 x 230g pkt corn chips; 1 x 400g can diced Italian tomatoes, drained; 1 x 300g can red kidney beans, rinsed, drained; 2 tbsp coarsely chopped fresh coriander; Salt & freshly ground black pepper; 1 small ripe avocado, halved, stone removed, peeled, sliced; 120g (1 cup) 50 per cent reduced-fat grated cheese (Bega So Light brand); 1 x 100g pkt baby leaves salad mix

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 4

Cost: $5.78 /serving

Author : Jane Charlton

bake quick cheese

Ingredients

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1 x 230 grams pkt corn chips1 x 400 grams can diced Italian tomatoes, drained1 x 300 grams can red kidney beans, rinsed, drained2 tbsp coarsely chopped fresh corianderSalt & freshly ground black pepper1 small ripe avocado, halved, stone removed, peeled, sliced120 grams (1 cup) 50 per cent reduced-fat grated cheese (Bega So Light brand)1 x 100 grams pkt baby leaves salad mix

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Instructions

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Step 1

Preheat oven to 220°C. Kids' task: Divide the corn chips among four square 500ml (2-cup) capacity ovenproof dishes. Combine the tomato, beans and coriander in a medium bowl. Season with salt and pepper. Spoon tomato mixture evenly over the corn chips. Top with the avocado and sprinkle evenly with cheese.

Step 2

Bake in preheated oven for 10 minutes or until cheese melts and the tomato mixture is hot. Remove from oven. Serve immediately with salad leaves.

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