8 small, (23g each)
2 medium, chopped
½ medium, finely chopped
¼ cup(s), chopped
Canned red kidney beans, rinsed, drained
1 can(s), (400g can)
Canned corn kernels in brine, rinsed, drained
1 can(s), 300g size can, (300g can)
Reduced-fat 15% cheddar cheese
½ cup(s), grated, (60g)
1 small, mashed
Light sour cream
⅓ cup(s), (80ml)
2 x 3 second spray(s)
- 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.
- Combine tomatoes, onion, coriander and juice in a small bowl. Set salsa aside.
- 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.
- Spoon salsa over nachos. Top with avocado and sour cream and sprinkle with chives. Serve.