This easy nachos recipe is loaded with fresh veggies and spices. It uses pita bread to serve this fabulous Mexican feast.
- Preheat oven to 180°C. Tear the pita bread into large pieces and place on a baking tray. Bake for 6-8 minutes or until crisp. Remove and set aside.
- Heat a saucepan over medium heat and spray with oil spray. Add the onion and capsicum and cook for 3-4 minutes until softened. Add the kidney beans, cumin, chilli, tomato paste and 1/2 cup (125ml) water. Simmer for 5 minutes or until most of the liquid has reduced. Remove from the heat.
- Spread the pita pieces on a large heatproof serving plate. Top with the kidney bean mix, then sprinkle with the cheese. Bake for 5 minutes or until cheese has melted.
- Meanwhile mix the chopped tomatoes with the coriander and set aside.
- Serve the nachos topped with tomato and coriander, mashed avocado and sour cream. Serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set