Feta and black bean nachos

Name: Feta and black bean nachos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 150 g Unsalted corn chips; 300 g Cherry tomatoes yellow variety, deseeded, sliced; 3 individual Green shallot(s) thinly sliced; 50 g Pickled jalapenos rinsed, drained, sliced; 1 can(s) Canned black beans, rinsed, drained; 125 g Reduced fat feta cheese crumbled; 200 g 99% fat-free plain yoghurt; 2 tbs Fresh coriander chopped; 1 cup(s), shredded Iceberg lettuce to serve

10 - 13

PersonalPoints™ per serving

Total Time

30 min

Prep

10 min

Cook

20 min

Serves

Difficulty

Moderate

Ingredients

Unsalted corn chips

150 g

Cherry tomatoes

300 g, yellow variety, deseeded, sliced

Green shallot(s)

3 individual, thinly sliced

Pickled jalapenos

50 g, rinsed, drained, sliced

Canned black beans, rinsed, drained

1 can(s)

Reduced fat feta cheese

125 g, crumbled

99% fat-free plain yoghurt

200 g

Fresh coriander

2 tbs, chopped

Iceberg lettuce

1 cup(s), shredded, to serve

Instructions

Preheat oven to 200°C. Line a baking tray with baking paper. Layer corn chips, tomato, shallots, jalapenos and black beans on prepared tray. Top with feta and bake for 8-10 minutes or until golden.
Meanwhile, combine yoghurt and coriander in a small bowl. Season with salt and pepper. Serve nachos with the shredded lettuce and yoghurt.

Notes

Cherry tomatoes are best when in season over the warmer months. They are slightly sweeter in flavour and more budget friendly.

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Feta and black bean nachos

Ingredients

Instructions

Notes

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