Nachos with Kidney Beans, Avocado and Cheese

Recipe Type: 
Number of Servings: 
4
Preparation time: 
20mins
Energy: 
177 kcal
Protein: 
11 g
Calcium: 
152 mg
Vitamin D: 
0.02 IU
% Ca recommended daily intake: 
15.20%

2 x 420g (cans) cooked kidney beans

  • 1/2 large onion, chopped
  • 1/2 tbsp oil
  • 1 stalk celery, finely chopped
  • 400g can chopped tomatoes
  • 80 mL tomato paste
  • 1 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • a pinch oregano
  • 2 tsp soy sauce
  • 1/2 tsp sugar
  • Squeeze of lemon juice
  • 50-60g Edam cheese, grated
  • 100 g Low-fat sour cream to garnish

 

Salsa

  • 150 g chopped fresh tomato
  • 1/2 cup peeled and chopped cucumber
  • 1/2 avocado, chopped
  • 1 handful fresh coriander, chopped
  • 1 dash sweet chili sauce
  • 1 squeeze lemon juice
  1. Mash or process half the beans and add the chopped tomatoes. In a saucepan sauté the onion in the oil, add the spices and stir in the tomato and bean mixture, tomato paste, soy sauce, lemon juice and remaining beans. Simmer, stirring gently, till required.
  2. While the onion is cooking, assemble the salsa and set out the plates. Place a serving of corn chips on each plate, sprinkle each serve with grated cheese and flash under a hot grill until melted. Spoon on a generous serving of bean mixture, add some sour cream and top with salsa. Add a large-cupped lettuce leaf to each plate and fill the leaf with salad topped with a generous spoonful of salsa.
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