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  1. Home
  2. vegetarian weeknight dinners

Spicy bean nachos

A great option for vegetarians - this spicy bean nachos bake makes a great share platter with friends. - by Alison Pickel
  • 19 Feb 2016
Spicy bean nachos
Cook: 20 Minutes - easy - Serves 4 - Vegetarian - gluten-free - egg-free - pregnancy-safe
Proudly supported by
A great option for vegetarians - this spicy bean nachos bake makes a great share platter with friends.

Ingredients

800 g canned Mexican-style red kidney beans

230 g white corn tortillas

250 g grated tasty cheese

1 large tomato

1 large avocado

1 bunch fresh coriander

Method

  1. Heat beans according packet directions.
  2. Arrange half the corn strips over base of an ovenproof dish (8-cup capacity). Spoon over half the beans. Sprinkle with ¾ cup cheese. Repeat layering with remaining corn strips and beans and another ¾ cup cheese.
  3. Cook in a moderate oven (180C) for about 10 to 15 minutes, or until cheese is melted.
  4. Chop tomato and avocado into 2cm pieces. Place in a bowl. Roughly chop enough coriander to measure 1/3 cup. Add to bowl. Season with salt and pepper.
  5. Serve with nachos and sour cream (optional).
  • vegetarian weeknight dinners
  • easy tray bakes
  • nachos recipe

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