Serves
1
Prep Time
15 minutes
Cooking Time
10 minutes
Ingredients
- 100g corn chips
- 95g can John West Tuna – Tangy Jalapenos, drained
- 125g can Edgell Black Beans, drained
- ¾ cup grated cheese (tasty or Mexican blend)
- ½ tomato, deseeded and finely diced
- ½ small red onion, finely diced
- ½ small avocado, mashed
- 2 tablespoons sour cream
- Fresh coriander, for garnish
Black Beans
Method
STEP 1Place ½ the corn chips in a small baking dish. Top with ½ can John West Tuna, ½ can Edgell Black Beans and sprinkle over ½ the cheese. Repeat with remaining corn chips, tuna, black beans and cheese on top.
STEP 2
Bake in a preheated oven at 180°C for 10 minutes or until cheese has melted and is golden brown.
STEP 3
Meanwhile, in a small bowl combine tomato and onion. Season to taste.
STEP 4
Top nachos with tomato mixture, avocado and sour cream. Sprinkle with coriander.
Tips
Squeeze a little lime juice in the avocado when mashing to prevent browning. Top nachos with extra jalapenos, fresh or pickled, for added heat.