Ingredients :
- 1 tablespoon oil
- 1 large red onion, finely chopped
- 1 small red capsicum, diced
- 1 small green capsicum, diced
- 150 gms corn kernels
- 400 gm tomatoes, peeled and diced
- 420 gm tinned red beans, rinsed and drained
- 1 teaspoon Tabasco sauce
- 250 gms packet light corn chips
- 1 cup grated cheese
- 1/2 ripe avocado, peeled, cored
- 2 tablespoons lemon juice
Preparation :
- Heat oil over medium heat, add onions and sauté for 2-3 minutes, till onions are soft and translucent.
- Add capsicum, corn, tomatoes and beans. Saute for another minute, and then add the Tabasco sauce. Add about 2 - 3 tablespoons of water.
- Season with salt and pepper, and continue cooking, for about 20-25 minutes, until the veggies are soft and beans are heated through.
- Preheat the oven to 200 C. Place corn chips on a roasting tray, sprinkle with half the cheese and top with bean and veggies mixture. Finish off with the remaining cheese. Bake for 10 minutes until cheese has melted.
- Mash avocado in a bowl, and add lemon juice. Mix well. Add on top of nachos and serve.
Serves 4
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