Avocado And Bean Nachos

230

g

corn chips

400

g

can diced tomatoes; drained

300

g

can red kidney beans; rinsed, drained

2

Tbs

coarsely chopped fresh coriander

1

pinch

salt; or to taste

1

pinch

black pepper; or to taste

1

avocado; halved, stone removed, peeled, sliced

1

cup

grated tasty cheese

100

g

salad mix

1

Preheat oven to 220°C. 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.

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.

Servings: 4

Cooking Time: 30 minutes

Oven Temperature: 220°C

Recipe Type: More Mexican Recipes, Snack






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