Name: Nachos bites
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 6
Ingredients: 3 flour tortillas, round edges trimmed (or lebanese bread); 2 tablespoon oil; 300 gram can red kidney beans, drained, lightly mashed; 1/2 teaspoon chilli powder; 1 avocado, halved, stone removed, peeled, coarsely chopped; 1/2 small red onion, finely chopped; 2 tablespoon coriander leaves, chopped, plus extra leaves; 1 banana chilli, seeded, finely chopped; 2 teaspoon lime juice; 1/2 cup light sour cream; 6 cherry tomatoes, diced

Nachos bites

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Serves 6

Prep

20M

Cook

Total

26M

Ingredients

3 flour tortillas, round edges trimmed (or lebanese bread)

2 tablespoon oil

300 gram can red kidney beans, drained, lightly mashed

1/2 teaspoon chilli powder

1 avocado, halved, stone removed, peeled, coarsely chopped

1/2 small red onion, finely chopped

2 tablespoon coriander leaves, chopped, plus extra leaves

1 banana chilli, seeded, finely chopped

2 teaspoon lime juice

1/2 cup light sour cream

6 cherry tomatoes, diced

Method

1.Preheat oven to moderate, 180°C. Line an oven tray with foil.

2.Brush tortillas with half oil. Cut each into 6 rectangles. Arrange on tray and bake for 4-6 minutes, turning once. Allow to cool.

3.In a bowl, combine kidney beans, chilli powder and remaining oil. Season to taste.

4.In a small bowl, combine avocado, onion, coriander, chilli and lime juice. Season to taste.

5.Arrange baked tortilla pieces on a serving platter. Top each with 1 teaspoon kidney bean mixture, followed by a little avocado mixture, sour cream and diced tomato. Garnish with a coriander leaf.

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