The whole family will love piling their corn chips high with beans, salsa, avocado and cheese!
Ingredients
- 1 x 420g can red kidney beans, rinsed, drained
- 125ml (1/2 cup) bought mild salsa
- 1 avocado, halved, stone removed, peeled
- 2 teaspoons fresh lime juice
- 1 x 230g pkt corn chips
- 1 tomato, coarsely chopped
- 40g (1/2 cup) coarsely grated reduced-fat tasty cheddar
- 125g (1/2 cup) reduced-fat sour cream
Method
- Step 1Combine the kidney beans and salsa in a medium bowl.
- Step 2Use a fork to mash the avocado in a small bowl. Stir in the lime juice.
- Step 3Divide the corn chips among serving plates. Top with the bean mixture, avocado mixture, tomato and cheddar. Serve with the sour cream.
Nutrition
2245 kj
Energy
31g
Fat Total
14g
Saturated Fat
8.5g
Fibre
15g
Protein
51g
Carbs (total)
All nutrition values are per serve
Notes
For a lighter version, replace the corn chips with Lebanese bread, split, coarsely torn. Spray with olive oil spray and bake in a preheated 200°C oven for 4-5 minutes.
- Author: Emma Braz
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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