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- Prep
- 30 minutes
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- Total
- 15 minutes
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- Serving
- One tray
Ingredients
| 230-250 grams of tortilla chips |
| 1 can of pinto beans |
| 2 cups of the star ingredient - Liddells Lactose Free Shredded Cheese. |
| 1 red capsicum finely diced. |
| 1 green capsicum finely diced. |
| ½ cup of cherry tomatoes |
| 1 small tin of corn |
| ⅓ cup of chopped green onions |
| 2 tablespoons of coriander (swap for parsley if you’re not a fan) |
| 2 limes |
| Your fav salsa. |
| Pickled jalapenos. |
| Homemade guac - I make mine using 1 avo, salt & pepper, the juice of 1 lime, coriander and EVOO. |
Directions
Preheat the oven to 180ºC.Add tortilla chips to a tray.
Drain and rinse pinto beans.
Top tortilla chips with pinto beans and shredded cheese.
Bake in the oven for 10-15 minutes, until the cheese is melted to your desire.
Whilst the nacho base is in the oven, dice green onion, green capsicum and red capsicum finely.
Drain and rinse canned corn.
Add the diced vegetables and corn together with a splash of extra virgin olive oil, salt and chilli flakes. Mix together and set aside.
Add one avocado, EVOO, salt, lime and roughly chopped coriander to a bowl and smash together to create a homemade guacamole.
Take nachos out of the oven, add the veggie salsa, homemade guac, salsa and jalapenos.
Serve & enjoy.
Featured Product
Liddells Shredded Cheese 250g
Add to the top of pasta, nachos, baked potatoes and more.
