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Mini Nachos
By : Rehana KhambatyCategory : International cuisine, Mexican
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
For Bean Topping:
For Bean Topping:
- Mix beans, tomatoes and chillies.
- Mix remaining ingredients together and toss into bean mixture.
For Avocado Topping:
- Mix oil, lemon juice and seasoning.
- Add diced avocado and toss to coat and prevent dis-colouration.
- Arrange nachos on a platter and fill alternately with bean and avocado mixture.
- Garnish with fresh coriander.
Ingredients:
20 - nachos
2 to 3 tbsp - chopped fresh coriander
20 - nachos
2 to 3 tbsp - chopped fresh coriander
For Bean Topping:
425 gms - can butter beans, drained
425 gms - can kidney beans
2 - large ripe tomatoes, chopped
1 to 2 - red chillies, seeded and chopped
1 tbsp - apple cider vinegar
3 tbsp - olive oil
milled pepper
salt to taste
For Avocado Topping:
2 to 3 tbsp - olive oil
1 - lemon (juice)
3 - ripe avocado pears, peeled and diced
milled pepper
salt to taste
RECIPES BY REHANA KHAMBATY
