Created by ImPat on May 28, 2016
Step 1: Preheat oven to 180C/160C fan forced.
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.
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.
Step 4: To make salsa, combine fresh tomato, avocado, mint juice and remaining onion in a bowl and season to taste.
Step 5: Divide tortilla wedges among 4 ovenproof bowls and sprinkle with cheese and then bake for 4 minutes or until cheese melts.
Step 6: Top nacho bowls with bean mixture and salsa and garnish with extra mint and serve with lime wedges or cheeks.