Spicy bean nachos with avocado salsa and salad

Author: Sophie Gray - Food Writer, Author

Photographer: Joanna Wickham

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Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

125g corn sweetcornXchips
3 cups (2 x 420g cans) cooked kidney beans
½ large onion, chopped
½ tablespoon oil
1 stalk celery, finely chopped
400g can no-added-salt chopped tomatoes
1 ½ teaspoons ground cumin
½ teaspoon chilli powder
pinch oregano
2 teaspoons reduced-salt soy sauce
½ teaspoon sugar
squeeze lemon juice
50g edam cheese, grated
reduced-fat sour cream, to garnish

Salsa
1 cup chopped fresh tomato
½ cup peeled and chopped cucumber
½ avocado, chopped
1 handful fresh coriandercilantroX, chopped
1 dash sweet chilli sauce
1 squeeze lemon juice

To serve
fresh salad made from lettuce, bean sprouts, grated carrot and whatever else you have to hand

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

1 Mash or process half the beans and add the chopped tomatoes. In a saucepan sauté the onion in the oil, add the spices and stir in the tomato and bean mixture, tomato paste, soy sauce, lemon juice and remaining beans. Simmer, stirring gently, until required.

2 Meanwhile, combine all salsa ingredients then set out the plates. Place a serving of corn chips on each plate, sprinkle each serve with grated cheese and flash under a hot grill until melted. Spoon on a generous serving of bean mixture, add some sour cream and top with salsa. Add a large-cupped lettuce leaf to each plate and fill the leaf with salad topped with a generous spoonful of salsa.

Variations

Any leftover bean mixture can be used to fill a jacket potato or to make quesadillas for lunch – spread a tortilla with bean mixture, add a little grated cheese and top with another tortilla. Spray a frying pan with cooking spray and cook the quesadillas on each side till golden and crispy and cut into quarters.

Nutrition Info (per serve)

Calories 462cal

Kilojoules 1940kJ

Protein 16g

Total fat 19g

–Saturated fat 6g

Carbohydrates 50g

–Sugars 16g

Dietary fibre 17g

Sodium 780mg

Calcium 260mg

Iron 4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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