Name: Bean nachos
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Ingredients: 1 large avocado, halved, stone removed; 2 teaspoon lemon juice; salt and pepper, to season; 420 gram can mexican beans; 3/4 cup refried beans; 230 gram packet original corn chips; 1 cup grated tasty cheese; 1/2 cup light sour cream

Bean nachos

Individual nacho bowls topped with avocado, melting cheese and sour cream make an excellent starter, share plate or meal in their own right.

Serves 6

Prep

Cook

10M

Total

15M

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Ingredients

1 large avocado, halved, stone removed

2 teaspoon lemon juice

salt and pepper, to season

420 gram can mexican beans

3/4 cup refried beans

230 gram packet original corn chips

1 cup grated tasty cheese

1/2 cup light sour cream

Method

1.Preheat oven to hot, 200°C. Grease 4-6 individual ovenproof dishes and arrange on a baking tray.

2.In a small bowl, mash avocado with lemon juice. Season to taste. Combine Mexican and refried beans together in a bowl.

3.Divide corn chips among dishes. Spoon bean mixture equally over chips. Top with an even amount of avocado and sprinkle with cheese.

4.Bake for 5-10 minutes, until cheese melts and beans are heated through. Serve topped with a dollop of sour cream.

You can use half a 425g can of Heinz Mean Beanz Mexican Jackal in place of refried beans. Keep leftovers in an airtight container in the fridge for 2-3 days. Mix them with sour cream as a dip or add to mashed potatoes. If preferred, make a bolognese-style mince in place of beans.
Note

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