Heat the kidney beans and taco seasoning in a frying pan.
2
Dice the tomato and red onion.
3
Place tortilla chips on a baking tray lined with baking paper, and top with kidney beans, tomato, red onion, corn and grated cheese. Bake at 200 degrees celsius for about 10 minutes.
4
Make the guacamole by mincing the garlic and add to bowl with the avocado. Mash and combine with a fork and season with lime juice, salt and pepper.
5
Serve the nachos with guacamole, sour cream and fresh coriander.
6
If you follow the weekly menu, set aside a third of the guacamole. It'll be used later this week.
