Ingredients
- 200 g kidney beans
- ½ pack taco spice mix
- ⅓ x tomato
- ½ x red onion
- 150 g tortilla chips
- 100 g corn
- 100 g cheese
- 1 clove garlic
- 2 x avocado
- ½ x lime
- 1 dl sour cream
- ⅓ pack fresh coriander
Method
- Heat the kidney beans and taco seasoning in a frying pan.
- Dice the tomato and red onion.
- 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.
- 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.
- Serve the nachos with guacamole, sour cream and fresh coriander.
- If you follow the weekly menu, set aside a third of the guacamole. It'll be used later this week.
