Nacho Bowls

15 ingredients
7 steps

Ingredients

  • 6 None corn tortillas, cut into wedges
  • 1 tsp cajun spice, plus 2 tsp extra
  • 1 None red pepper, deseeded and finely chopped
  • 1 None small red onion, peeled and finely chopped
  • 1 None long red chlii, deseeded and finely chopped
  • 1 (14 oz) can diced tomatoes
  • 1 (14 oz) can can kidney beans, drained and rinsed
  • 1/2 cup cheddar cheese, shredded
  • None None sour cream, to serve
  • None None Salsa
  • 2 None tomatoes, chopped
  • 1/2 None avocado , seeded, chopped
  • 1/2 None red onion, peeled and finely chopped
  • 1 tbsp chopped cilantro, plus extra leaves to serve
  • 1 None lime, juice, plus extra to serve

Directions

  1. 1
    Preheat oven to 350°F. Line 2 oven trays with baking paper.
  2. 2
    Arrange tortilla wedges in single layer on trays. Sprinkle over the Cajun spice and bake for 6-8 mins, until crisp and golden. Set aside to cool.
  3. 3
    Meanwhile, heat a large, non-stick frying pan on high . Cook the pepper and onion for 2-3 mins, until slightly charred. Add chili and extra Cajun spice and cook 30 secs.
  4. 4
    Stir in the tomatoes and beans. Bring to simmer and cook 4-5 mins, until thickened.
  5. 5
    To make the salsa combine all ingredients in a bowl.
  6. 6
    Divide the tortilla wedges among 4 ovenproof bowls. Sprinkle with cheese. Bake 4-5 mins, until cheese melts.
  7. 7
    Top nacho bowls with bean mixture and salsa. Garnish with extra cilantro and accompany with extra lime for squeezing.

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