Spicy bean nachos with avocado salsa & salad
Serves 4 Time to make 20 mins
✔ vegetarian
3 cups cooked kidney beans (or 2 x 420g cans, drained) no-added-salt kidney beans
½ tablespoon oil
½ large onion, chopped
1 stalk celery, finely chopped
1½ teaspoons ground cumin
½ teaspoon chilli powder
Pinch oregano
400g can no-added-salt
chopped tomatoes
1 tablespoon no-added-salt tomato paste
2 teaspoons reduced-salt
soy sauce
Squeeze lemon juice
125g unsalted corn chips
50g reduced-fat cheese, grated
Reduced-fat sour cream, to garnish
Salsa
1 cup chopped fresh tomato
½ cup peeled and chopped cucumber
½ avocado, diced
1 handful fresh coriander, finely chopped
Dash sweet chilli sauce
Squeeze lemon juice
To serve
Fresh salad made from lettuce,
