Full ingredients list:
6 light tortillas, sliced into bite-size pieces
400g can no-added-salt four-bean mix, rinsed, drained
2 shallots, sliced
1 small chilli, finely sliced
3 large tomatoes, diced
1 small avocado, diced
1/3 cup grated reduced-fat cheese
1/3 cup extra-light sour cream
lime wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven grill to high. Line a large baking tray with foil. Place tortilla pieces on prepared tray in an even layer and spray with olive oil; grill, tossing occasionally, for 4–5 minutes, or until tortilla chips are crunchy and golden.
Step 2 Meanwhile, toss four-bean mix with shallots, chilli, tomatoes and avocado in a large salad bowl.
Step 3 Divide chips among 4 plates. Spoon bean mixture onto chips, scatter with grated cheese and top with a dollop of sour cream.
Step 4 Serve four-bean nachos with a few lime wedges on the side.
About this recipe
First published: December 2014