Bean Nachos (Vegetarian)

17 ingredients
13 steps

Ingredients

  • 4 large tomatoes
  • 2 avocados, mashed
  • 1 tablespoon lime juice
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon oil
  • 2 small red onions, diced
  • 1 small red chile, chopped
  • 2 teaspoons ground oregano
  • 2 teaspoons ground cumin
  • 14 teaspoon chili powder
  • 1 tablespoon tomato paste
  • 1 cup white wine
  • 2 (14 ounce) cans red kidney beans, rinsed and drained
  • 3 tablespoons fresh coriander leaves, chopped
  • 6 12 ounces corn chips
  • 23 cup cheddar cheese, grated
  • sour cream, to serve

Directions

  1. 1
    Score a cross in the base of each tomato.
  2. 2
    Place them in a bowl of boiling water for 30 seconds, and then plunge them into cold water and peel the skin away from the cross.
  3. 3
    Cut the tomatoes in half and scoop out the seeds with a teaspoon.
  4. 4
    Chop the tomatoes.
  5. 5
    Mix together the avocado, lime juice, and sweet chili sauce.
  6. 6
    In large frying pan, over medium heat, heat the oil.
  7. 7
    Cook the onion, chili, oregano, cumin, and chili powder for 2 minutes.
  8. 8
    Add in the tomato, tomato paste, and wine and cook for 5 more minutes, or until the liquid reduces.
  9. 9
    Add in the beans and coriander.
  10. 10
    Divide the corn chips into 4 portions.
  11. 11
    Top with the bean mixture.
  12. 12
    Sprinkle cheese on top of each serving.
  13. 13
    Serve with the avocado mixture and sour cream.

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