Nachos with Beans, Salsa and Edam
Serves: 4
Ready in: 15 to 30 mins
Ingredients:
[hd]For the salsa[/hd]350g tomatoes
1/2 red onion, finely chopped
1 garlic clove, crushed
juice 1/2 lime
4 tbsp freshly chopped coriander
1/2 tsp sugar
1 green chilli, deseeded and chopped
[hd]For the nachos[/hd]
200g pack plain tortilla chips
410g can mixed beans, drained and rinsed
125g vegetarian Edam cheese, grated
method:
- Preheat the oven to 180C/350F/Gas 4. Cut the tomatoes in half and remove the seeds, then dice. Place in a bowl and stir in all the remaining salsa ingredients.
- Place the nachos in a shallow ovenproof baking dish, spoon over the salsa, followed by the mixed beans, then scatter over the cheese. Cook in the centre of the oven for 4-5 minutes until the cheese has melted. Serve immediately with soured cream and guacamole.
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