Liven up ordinary meals with this vegetarian nachos and creamy guacamole recipe.
Ingredients
- 175g packet original corn chips
- 435g can refried beans
- 1 cup grated Perfect Italiano 4 cheese blend
- 1/2 cup thick and chunky salsa
- Light sour cream, to serve
- Fresh coriander, to serve
Guacamole
- 2 medium avocados, chopped
- 1 medium tomato, seeded, finely chopped
- 2 teaspoons lime juice
- 1 tablespoon finely chopped fresh coriander leaves
Method
- Step 1Preheat oven to 200°C/180°C fan-forced.
- Step 2Spread corn chips over base of a 6 cup-capacity baking dish. Dollop beans over chips. Sprinkle with cheese. Bake for 15 minutes, or until cheese has melted.
- Step 3Meanwhile, make Guacamole: Place avocado in a bowl. Mash with a fork until smooth. Stir in tomato, lime juice and coriander. Season with salt and pepper.
- Step 4Serve nachos topped with salsa, guacamole, sour cream and coriander leaves.
- Vegetarian
Nutrition
2846 kj
Energy
46.5g
Fat Total
16.3g
Saturated Fat
10.3g
Fibre
16.2g
Protein
20mg
Cholesterol
900mg
Sodium
47.1g
Carbs (total)
All nutrition values are per serve
- Author: Donna Boyle
- Image credit: Andrew Young
- Publication: Super Food Ideas
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