Ingredients
2 large ripe Shepard avocados
1 tbsp extra virgin olive oil
1 large red onion, finely chopped
1 small red chilli, finely chopped
400 g canned black beans
200 g corn chips
1 cup cherry tomatoes, diced
½ large red capsicum, diced
handful of grated cheese
1 tbsp lemon juice
1 tbsp chilli flakes
½ cup pickled baby cucumbers, sliced
⅓ cup Greek yoghurt
small bunch of fresh coriander, chopped
Method
1
Preheat oven to 180°C. Heat oil in a frypan over medium heat. Add onion and cook until translucent. Add chilli and cook for 2 more minutes.
2
Stir in beans and heat for a further 3 minutes. Set aside.
3
Spread corn chips out evenly over the base of a medium-sized baking tray. Layer with bean mixture, tomatoes, capsicum and cheese.
4
Bake in the oven for approximately 20 minutes. Whilst cooking, dice 1 avocado and mash the other. Into the mashed avocado, mix lemon juice and half the chilli flakes.
5
Remove nachos from the oven and top with the diced avocado, mashed avocado mix and baby cucumbers.
6
Spoon on a few dollops of yoghurt, sprinkle with coriander and remaining chilli flakes and enjoy!
Ingredients
2 large ripe Shepard avocados
1 tbsp extra virgin olive oil
1 large red onion, finely chopped
1 small red chilli, finely chopped
400 g canned black beans
200 g corn chips
1 cup cherry tomatoes, diced
½ large red capsicum, diced
handful of grated cheese
1 tbsp lemon juice
1 tbsp chilli flakes
½ cup pickled baby cucumbers, sliced
⅓ cup Greek yoghurt
small bunch of fresh coriander, chopped