Mini nachos

Fairlady
8 servings
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Pulses

By Food24 November 03 2009
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Ingredients (13)

20.00 nachos
45.00 ml fresh coriander — chopped
BEAN TOPPING
425.00 g butter beans — tinned and drained
425.00 g red kidney beans — tinned and drained
2.00 tomatoes — large, chopped
2.00 red chilli — deseeded and chopped
15.00 ml vinegar — apple cider
45.00 ml fresh chillies — 573
salt and freshly ground black pepper
AVOCADO TOPPING
30.00 ml fresh chillies — 573
1.00 lemon juice
salt and freshly ground black pepper
3.00 avocado — diced
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Method:

BEAN TOPPING: Mix beans, tomatoes and chillies. Mix remaining ingredients together and toss into bean mixture.
AVOCADO TOPPING: Mix oil, lemon juice and seasoning, add diced avocado and toss to coat and prevent discoloration.
Arrange nachos on a platter and fill alternately with bean and avocado mixtures. Garnish with fresh coriander.



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