Vegetarian nachos

Name: Vegetarian nachos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 x 300g jar mild tomato salsa dip; 1 tbsp olive oil; 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; 2 tbsp chopped fresh coriander

4.8

(14)

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Cost: $6.45 /serving

Author : Alison Roberts

party family friendly kid friendly

Ingredients

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1 x 300 grams jar mild tomato salsa dip1 tbsp olive oil1 brown onion, halved, finely chopped2 x 425 grams cans mexe-beans1 x 230 grams pkt nacho cheese corn chips150 grams (1 1/4 cups) shredded cheddarSour cream, to serve1 avocado, halved, stone removed, finely chopped2 tbsp chopped fresh coriander

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Instructions

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Step 1

Preheat oven to 190°C. Reserve 135g (1/2 cup) tomato salsa.

Step 2

Heat oil in a saucepan over medium heat. Add the onion and cook, uncovered, for 5-7 mins or until soft. Add undrained beans and remaining salsa. Simmer, uncovered, for 3-4 mins or until sauce thickens slightly.

Step 3

Arrange a few corn chips over the base of 4 individual ovenproof dishes and sprinkle with a little of the cheddar. Spoon some bean mixture evenly into each dish and add another layer of corn chips. Top with remaining bean mixture and sprinkle with remaining cheddar.

Step 4

Bake in preheated oven for 5-10 mins or until cheddar melts. Top with sour cream, reserved salsa dip and avocado. Sprinkle with coriander.