Name: Nacho bowls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 6 reduced-fat tortillas, cut into wedges; 1 teaspoon cajun spice, plus 2 teaspoons extra; 1 red capsicum, finely chopped; 1 small, finely chopped red onion; 1 long red chilli, finely chopped; 400 gram can diced tomatoes; 400 gram can, rinsed, drained kidney beans; 3/4 cup reduced-fat shredded cheese; low-fat sour cream, to serve; Salsa; 2 chopped tomatoes; 1/2 avocado , seeded, chopped; 1/2 red onion, finely chopped; 1/4 cup mint, chopped, plus extra leaves to serve; 1 lime, juice, plus extra to serve

Nacho bowls

Skip to Recipe

Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

6 reduced-fat tortillas, cut into wedges

1 teaspoon cajun spice, plus 2 teaspoons extra

1 red capsicum, finely chopped

1 small, finely chopped red onion

1 long red chilli, finely chopped

400 gram can diced tomatoes

400 gram can, rinsed, drained kidney beans

3/4 cup reduced-fat shredded cheese

low-fat sour cream, to serve

Salsa

2 chopped tomatoes

1/2 avocado , seeded, chopped

1/2 red onion, finely chopped

1/4 cup mint, chopped, plus extra leaves to serve

1 lime, juice, plus extra to serve

Method

1.Preheat oven to moderate, 180°C. Line 2 oven trays with baking paper.

2.Arrange tortilla wedges in single layer on trays. Spray lightly with spice and bake 6-8 minutes, until crisp and golden. Set aside to cool.

3.Meanwhile, heat a large, non-stick frying pan on high . Cook capsicum and onion 2-3 minutes, until slightly charred. Add chilli and extra spice and cook 30 seconds.

4.Stir in tomatoes and beans. Bring to simmer and cook 4-5 minutes, until thickened.

5.To make salsa, in a bowl, combine all ingredients.

6.Divide tortilla wedges among 4 ovenproof bowls. Sprinkle with cheese. Bake 4-5 minutes, until cheese melts.

7.Top nacho bowls with bean mixture and salsa. Garnish with bean mixture and salsa. Garnish with extra mint and accompany with extra lime for squeezing.

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