Nachos

Homemade fried corn tortilla chips loaded with melted cheddar, black beans, fresh tomato salsa, avocado and sour cream. A hearty snack for sharing.

Ingredients

• 300 g (8) corn tortillas
• 70 g sunflower oil (amount absorbed during frying)
• 200 g (2 cups grated) cheddar cheese
• 150 g (1 cup) cooked black beans
• 150 g (1 large) tomato
• 50 g (½) red onion
• 30 g (2) hot chili peppers
• 80 g (⅓ cup) sour cream
• 100 g (1 small) avocado
• 10 g (2 tsp) lemon juice
• 5 g (1 tsp) salt

Instructions

1. 1

   Cut each tortilla into 6 triangles. Heat the sunflower oil to 180 °C in a deep pan and fry the triangles in batches for 1-2 minutes until crisp and golden. Drain on paper towels and sprinkle with half the salt.

2. 2

   For the salsa, finely dice the tomato and finely chop the red onion and chili peppers. Mix with half the lemon juice and a pinch of salt.

3. 3

   Mash the avocado with a fork and mix with the remaining lemon juice and salt.

4. 4

   Preheat the oven to 200 °C. Spread the chips on a large ovenproof platter or tray and scatter the black beans and grated cheddar over them.

5. 5

   Bake at 200 °C for 5-7 minutes until the cheese is melted and bubbling.

6. 6

   Spoon the salsa over the top, add dollops of mashed avocado and sour cream and serve immediately.

Nutrition

Per serving