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Preparation Time : 15
Cook Time : 15
Total Time : 30
1kg (4 cups) ratatouille, thawed (see related recipe)
1 x 400g can red kidney beans, rinsed, drained
1 x 35g pkt taco seasoning
2 ripe avocados, halved, stone removed, peeled, coarsely chopped
60ml (1/4 cup) fresh lemon juice
2 green shallots, ends trimmed, thinly sliced
2-3 drops Tabasco sauce
2 ripe tomatoes, finely chopped
1/4 cup coarsely chopped fresh coriander
1 tablespoon extra virgin olive oil
1 x 230g pkt corn chips
80g (1 cup) coarsely grated cheddar
Place the ratatouille, kidney beans and taco seasoning in a large frying pan over medium heat, and cook, stirring, for 10 minutes or until heated through.
Meanwhile, place the avocado in a bowl and use a fork to mash until smooth. Add the lemon juice, green shallot and Tabasco sauce and stir until well combined. Combine the tomato, coriander and oil in a small bowl.
Preheat grill on medium. Divide the ratatouille mixture among four 500ml (2-cup) capacity ovenproof dishes. Press the corn chips into the ratatouille mixture and sprinkle with cheddar. Place the nachos under the grill for 3-4 minutes or until the cheddar melts and the corn chips are golden.
Divide the avocado mixture and the tomato mixture among the nachos and serve immediately.
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