25-Minute Nachos



This is a midweek throw together or a weekend meal that’s a real crowd pleaser.

25-Minute Nachos



      1. Preheat oven to 175 degrees (electric)
      2. Heat large frypan on medium-high heat heat, add oil. Once hot add garlic and onion, cooking for a few minutes until starting to soften.
      3. Add kidney beans, tinned tomatoes, coriander and season to taste. Cook for a few minutes until sauce thickens and reduces, set aside
      4. Scoop out avocados and take a fork to smash into a paste. Add remaining coriander, lemon, lime juice and season to taste. Mix well and set aside.
      5. Combine remaining red onion and the cherry tomatoes for the salsa, set aside.
      6. Layer ½ corn chips on a baking tray, cover with bean mixture and repeat. Cover top layer with cheddar cheese and bake for 5-7 minutes until oozy and cheese is melted.
      7. Serve immediately with the guacamole and salsa

        If you're opting to make it vegan, you can lose the cheese. If you love a bit of meat, add in some mince. For a mince meat variation, add 400g after the onion and garlic, cooking through before adding remaining ingredients. 

        Recipe by this week's #HarrisFarmFoodie Nadia Felsch.

        Ingredients for 25-Minute Nachos