Ingredients
- 165 grams tortillas (6 reduced-fat tortillas, cut into wedges)
- 1 teaspoon Cajun seasoning
- 2 teaspoons Cajun seasoning (extra)
- 1 green capsicum (finely chopped)
- 1 long red chilli, finely chopped
- 1 can (400 gram) diced tomatoes
- 1 can (400 gram) kidney beans (rinsed and drained)
- 340 grams tomatoes (2 tomatoes, finely chopped)
- 113 grams avocado, finely chopped (1/2 avocado, 4 ounces)
- 2 tablespoons mint, finely chopped (plus extra leaves to serve)
- 1 lime, juiced
- 1 lime, cut into wedges to serve
- 3/4 cup low-fat cheddar cheese, shredded
How to Make
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Step 1: Preheat oven to 180C/160C fan forced.
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Step 2: 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.
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Step 3: 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.
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Step 4: To make salsa, combine fresh tomato, avocado, mint juice and remaining onion in a bowl and season to taste.
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Step 5: Divide tortilla wedges among 4 ovenproof bowls and sprinkle with cheese and then bake for 4 minutes or until cheese melts.
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Step 6: Top nacho bowls with bean mixture and salsa and garnish with extra mint and serve with lime wedges or cheeks.
Tips & Variations
- Cooking oil spray
We hope you enjoy this recipe!
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