Spicy bean nachos
8
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
These nachos are crunchy, spicy and piled high with fresh vegies, cheese and coriander. A Mexican fiesta right at home!
Ingredients
Corn tortilla
8 small, (8x26g)
Canned mixed beans
2 can(s), (buy 2x400g cans)
Tomato-based salsa
300 g, (hot)
Fresh coriander
¼ cup(s), chopped
Tomato(es)
2 medium, chopped
Canned corn kernels, rinsed and drained
186 g, (buy 310g can)
Green shallot(s)
2 individual, sliced
Lemon juice
1 tbs
Oil spray
3 x 3 second spray(s)
Extra light cheddar cheese
120 g
Extra light sour cream
⅓ cup(s), (80g)
Instructions
1
Preheat oven to 200°C. Lightly spray 2 baking trays with oil. Cut each tortilla into 8 wedges. Arrange on prepared trays and lightly spray with oil. Bake for 8-10 minutes, turning once, until golden and crisp. Cool.
2
Meanwhile, cook the beans, salsa and half the coriander leaves in a small saucepan over medium-high heat for 3 minutes or until heated through. Arrange the tortilla chips in 4 shallow ovenproof dishes. Top with the bean mixture and sprinkle with the cheese. Preheat grill to high. Grill until the cheese is melted and golden.
3
Meanwhile, combine the tomato, corn, shallot and lemon juice in a small bowl.
4
Spoon the tomato and corn salsa over the nachos. Top with the sour cream and sprinkle with the remaining coriander leaves.
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