This vegetarian nachos is made to share so its perfect to serve during summer get-togethers.
- Heat oil in a large, heavy-based frying pan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add capsicum, lentils, tomatoes, chilli powder, cumin and beans. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until mixture has thickened. Season with salt and pepper.
- Preheat oven to 220C/200C fan-forced. Arrange corn chips on a large heatproof serving platter or baking tray. Spoon over lentil mixture. Place fetta and sour cream in a small bowl. Using a fork, mash until smooth. Dollop fetta mixture over lentil mixture. Bake for 10 minutes or until corn chips are crisp and fetta is light golden.
- Meanwhile, make Guacamole: Halve avocados. Remove stones. Using a spoon, scoop out flesh into a bowl. Add lime juice and cumin to bowl. Using a fork, roughly mash. Add red onion and tomato. Season with salt and pepper. Stir to combine.
- Dollop guacamole over nachos. Sprinkle with coriander leaves. Serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set