25-minute nachos
Recipe type: Dinner
Cuisine: Healthy Eating
Prep time: 
Cook time: 
Total time: 
yield: 4
  • 2 garlic cloves, crushed
  • 1 red onion, finely diced (+1/2 for salsa)
  • 2 canned kidney beans, drained and rinsed
  • 2 canned diced tomatoes (no added salt)
  • ¼ cup fresh coriander, finely chopped (+¼ cup for guacamole)
  • Salt and pepper, to taste
  • 2 avocados
  • Juice of ½ fresh lemon
  • Juice of ½ fresh lime
  • 1 punnet cherry tomatoes, washed and diced
  • 1 packet quality corn chips (look for these ingredients and only these ingredients:
  • corn, oil and salt)
  • ½ cup cheddar cheese, grated (optional)
  1. Preheat oven to 175 degrees (electric)
  2. Heat large frypan on medium-high heat heat, add oil
  3. Once hot add garlic and onion, cooking for a few minutes until starting to soften
  4. Add kidney beans, tinned tomatoes, coriander and season to taste
  5. Cook for a few minutes until sauce thickens and reduces, set aside
  6. Scoop out avocados and take a fork to smash into a paste
  7. Add remaining coriander, lemon, lime juice and season to taste
  8. Mix well and set aside
  9. Combine remaining red onion and the cherry tomatoes for the salsa, set aside
  10. Layer ½ corn chips on a baking tray, cover with bean mixture and repeat
  11. Cover top layer with cheddar cheese and bake for 5-7 minutes until oozy and cheese
  12. is melted
  13. Serve immediately with the guacamole and salsa
For a mince meat variation, add 400g after the onion and garlic, cooking through
before adding remaining ingredients
Recipe by Nadia Felsch at https://nadiafelsch.com/2015/03/31/25-minute-nachos/