Bean Nachos

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Serves: 4

Ingredients:

420gcan mexican-style beans, drained
300g can red kidney beans, rinsed, drained,mashed
2 tablespoons tomato paste
1 tablespoon water
230g packet plain corn chips
1 1/2 cups / 185g coarsely grated cheddar
1 large avocado / 320g
1 small red onion / 100g, chopped finely
1 large tomato / 250g, chopped finely
1 teaspoon lemon juice
1/2 cup / 120g soured cream
1 tablespoon coarsely chopped fresh coriander

Method:

Preheat oven tomoderately hot 200ºC / 180ºC (fan-assisted). Heat combined beans, paste and the water, stirring, in large non-stick frying pan. Cover; keep warm.

Place corn chips in large oven proof dish; sprinkle with cheese. Bake about 5 minutes or until cheese melts.

Meanwhile, mash avocado in small bowl; stir in half of the combined onion and tomato, and juice.

Top heated corn chips with bean mixture, avocado mixture and soured cream; sprinkle nachos with remaining onion and tomato, and coriander.

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