Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1 small red capsicum, deseeded, diced
- 2teaspoons coriander (plus 1 bunch coriander chopped)
- 1 small red onion, roughly chopped
- 2 avocados
- 1/3 cup light sour cream (optional)
- 400grams can cannellini beans, drained, rinsed
- 2tablespoons lime juice
- 2tablespoons extra virgin olive oil
- 2teaspoons cumin
- 1teaspoons smoked paprika
- 400grams can red kidney beans, drained, rinsed
- 200grams corn chips
- 400grams solanato tomatoes
- 2 cup low-fat tasty cheese, grated
Nutrition per serving
4750kJ / 1130Cal
4750 Kilojoules or 1130 Calories
55% of daily energy intake*
Protein
57.5grams
Fat
69.2grams
Carbs
55.2grams
Sugars
9.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat a frying pan over medium heat. Add spices and dry fry for 1-2 minutes or until fragrant (see tip).
Step 2 of 4
Add onion, 1/2 the beans and 1/2 the tomatoes to a food processor. Using the pulse button, process until chopped. Transfer to a bowl and stir in spices, capsicum, 1 tbs of the lime juice, 1/4 cup coriander, remaining beans and oil.
Step 3 of 4
Preheat oven to 180°C. Layer bean mix, corn chips and cheese into 1 large or 4 individual ovenproof serving dishes. Bake for 15 minutes or until cheese is melted.
Step 4 of 4
Meanwhile, halve remaining tomatoes and place into a bowl. Scoop flesh from avocados and dice. Gently toss with tomatoes, remaining lime juice and 2 tbs coarsely chopped coriander. Serve nachos topped with salsa and sour cream, if using.
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