Mini nachos


Ingredients 15
Servings 8
Time

Ingredients

  • 20
    nachos
  • 45
    ml
    chopped fresh coriander
  • BEAN TOPPING
  • 425
    g
    butter beans, drained
  • 425
    g
    kidney beans, drained
  • 2
    large ripe tomatoes, chopped
  • 2
    red chillies, seeded and chopped
  • 15
    ml
    apple cider vinegar
  • 45
    ml
    olive oil
  • salt and milled pepper
  • AVOCADO TOPPING
  • 30
    ml
    olive oil
  • 1
    lemon, juice
  • salt and milled pepper
  • 3
    ripe avocado pears, peeled and diced
 

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.
 

Read more on: pulses
 

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