Vegetarian Nachos
8
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This much-loved Mexican meal is a fun and flavoursome dish that’s ideal for Friday-night cooking
Ingredients
Corn tortilla
8 small, (23g each)
Tomato(es)
2 medium, chopped
Red onion
½ medium, finely chopped
Fresh coriander
¼ cup(s), chopped
Lime juice
1 tbs
Canned red kidney beans, rinsed, drained
1 can(s), (400g can)
Canned corn kernels, rinsed and drained
1 300g can, (300g can)
Taco sauce
200 ml
Extra light cheddar cheese
½ cup(s), grated, (60g)
Avocado
1 small, mashed
Light sour cream
⅓ cup(s), (80ml)
Fresh chives
1 tbs
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Lightly spray 2 baking trays with oil. Cut each tortilla into 8 wedges. Arrange on prepared trays and spray lightly with oil. Bake for 8–10 minutes, turning once, until golden and crisp. Cool.
2
Combine tomatoes, onion, coriander and juice in a small bowl. Set salsa aside.
3
Reduce oven to 180°C or 160°C fan-forced. Combine beans, corn and taco sauce in a medium bowl. Arrange tortilla chips around the edge of 4 shallow ovenproof bowls. Top with bean mixture and sprinkle with cheese. Bake for 8–10 minutes or until cheese has melted and is golden.
4
Spoon salsa over nachos. Top with avocado and sour cream and sprinkle with chives. Serve.
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