Blue corn nachos
unsalted corn chips
200 g, blue variety
canned red kidney beans, rinsed, drained
1 can(s), (1 x 400g can)
2 medium, Roma variety
1 individual, deseeded, finely chopped
reduced-fat 15% cheddar cheese
1 cup(s), grated, (120g), grated
1 x 3 second spray(s)
- Preheat oven to 200°C. Lightly spray a 23cm x 33cm (base measurement) baking dish with oil.
- Arrange three-quarters chips in prepared dish in a single layer. Top with beans, tomato, shallot and chilli. Crush remaining chips and sprinkle on top. Sprinkle evenly with cheese.
- Bake nachos for 20 minutes or until heated through and cheese is melted.