Avocado and bean nachos

Cooking Vegetarian Avocado and bean nachos

Teach your kids healthy eating with these easy-to-assemble vegetarian nachos.

Lables: Vegetarian Egg free Fish free Gluten free Sesame free Shellfish free Wheat free
  1. Preheat oven to 220°C. Kids' task: Divide the corn chips among four square 500ml (2-cup) capacity ovenproof dishes. Combine the tomato, beans and coriander in a medium bowl. Season with salt and pepper. Spoon tomato mixture evenly over the corn chips. Top with the avocado and sprinkle evenly with cheese.
  2. Bake in preheated oven for 10 minutes or until cheese melts and the tomato mixture is hot. Remove from oven. Serve immediately with salad leaves.

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1 x 230g pkt corn chips
1 x 400g can diced Italian tomatoes, drained
1 x 300g can red kidney beans, rinsed, drained
2 tbsp coarsely chopped fresh coriander
Salt & freshly ground black pepper
1 small ripe avocado, halved, stone removed, peeled, sliced
120g 50 per cent reduced-fat grated cheese
1 x 100g pkt baby leaves salad mix

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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