gluten free + vegetarian nachos
 
 
What you'll need
  • 1-2 bags Macro organic corn chips
  • 1 can Macro Organic red kidney beans
  • 1 cup Woolworths Select grated cheese
  • 1 avocado
  • 1 jar Woolworths Select salsa
  • Woolworths sour cream lite
Instructions
  1. Drain can of kidney beans and rinse in water. Tip into a bowl and combine with about 2 or 3 Tablespoons of salsa.
  2. Mash up the avocado.
  3. Arrange the chips (leaving about ½ of one bag aside) on a lined baking sheet and spread them out but kind of make a pile in the middle too. Tip on the bean mixture and sprinkle with the grated cheese. We love lots of grated cheese on ours so go crazy.
  4. Bake in a 200C/400F oven for about 15 minutes until the cheese is melted and it's all looking lovely and golden - watch those chips don't burn.
  5. Now top with mashed avocado, sour cream and some salsa drizzled over the top with a spoon. Tuck in and enjoy.
  6. To make this vegan just leave out the sour cream and cheese.
Recipe by Retro Mummy at https://retromummy.com/2013/10/25/gluten-free-vegetarian-nachos/