Step 1

Place the ratatouille, kidney beans and taco seasoning in a large frying pan over medium heat, and cook, stirring, for 10 minutes or until heated through.

Step 2

Meanwhile, place the avocado in a bowl and use a fork to mash until smooth. Add the lemon juice, green shallot and Tabasco sauce and stir until well combined. Combine the tomato, coriander and oil in a small bowl.

Step 3

Preheat grill on medium. Divide the ratatouille mixture among four 500ml (2-cup) capacity ovenproof dishes. Press the corn chips into the ratatouille mixture and sprinkle with cheddar. Place the nachos under the grill for 3-4 minutes or until the cheddar melts and the corn chips are golden.

Step 4

Divide the avocado mixture and the tomato mixture among the nachos and serve immediately.