Bean and corn nachos

Cooking Vegetarian Bean and corn nachos

Tuck into these cheesy Mexican bean and corn nachos!

Lables: Vegetarian Egg free Fish free Gluten free Sesame free Shellfish free Wheat free
  1. Preheat oven to 180C or 160C fan. Divide corn chips between 6 ovenproof plates. Combine beans and taco sauce and spoon over corn chips. Sprinkle with grated cheese. Place in oven for about 7 mins, or until cheese has melted.
  2. Meanwhile, combine avocado, lemon juice, corn, spring onions and coriander in a bowl. Spoon over nachos, and serve with sour cream on the side.

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400g bags Coles Brand original corn chips
800g cans red kidney beans, rinsed and drained
200g jar taco Sauce
1 1/2 cups Coles Brand tasty shredded cheese
1 large avocado, diced
1 tbsp lemon juice
420g can Coles Brand corn kernels
2 spring onions, sliced
1/4 cup coriander leaves, chopped
1/2 cup sour cream, to serve

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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