May 28, 2016
Fresh Tomatoes, Dinner, Lunch,
Main Dish, Beans, Fruit, Avocado, Tomato, Mexican, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Weeknight Meals, Oven Bake, Stove Top, High Fiber, Vegetarian, Canned Tomatoes more
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"From Recipe+ magazine."
Preheat oven to 180C/160C fan forced.
Line 2 oven tray with baking paper and arrange tortilla wedges in a single layer on the trays and spray lightly with oil and sprinkle with seasoning and bake for 6 minutes or until crisp and golden and set aside to cool.
Meanwhile, heat a large non-stick frying pan over high heat and spray with oil and cook capsicum and half the onion for 3 minutes or until slightly charred and then add chill and extra seasoning and cook for 30 seconds or until fragrant and now stir in canned tomatoes and beans, bring to a simmer and simmer uncovered over medium heat for 5 minutes or until thickened.
To make salsa, combine fresh tomato, avocado, mint juice and remaining onion in a bowl and season to taste.
Divide tortilla wedges among 4 ovenproof bowls and sprinkle with cheese and then bake for 4 minutes or until cheese melts.
Top nacho bowls with bean mixture and salsa and garnish with extra mint and serve with lime wedges or cheeks.
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