Use thinly, sliced roast beef to make this 10 minute, no-cook nacho bowl.
Ingredients
- 400g can red kidney beans, rinsed, drained
- 125g can corn kernels, rinsed, drained
- 100g drained roasted capsicum, thinly sliced
- 1/2 red onion, finely chopped
- 1/3 cup chopped coriander
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 170g corn chips
- 1 avocado, stoned, peeled, thinly sliced
- 1 baby cos lettuce, leaves separated
- 250g thinly sliced roast beef, coarsely torn
- 1/3 cup (85g) chunky tomato salsa
- 1/4 cup (60g) sour cream
Method
- Step 1Place the beans, corn, capsicum, onion and coriander in a bowl and toss to combine. Drizzle the bean mixture with the oil and lime juice. Toss to combine.
- Step 2Arrange the corn chips, avocado and lettuce among serving plates. Top with the bean mixture, beef and salsa. Serve with sour cream.
Nutrition
2795 kj
Energy
40g
Fat Total
15g
Saturated Fat
11g
Fibre
32g
Protein
498mg
Sodium
5g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Cathie Lonnie
- Image credit: Rob Palmer and Al Richardson
- Publication: Coles
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