Southwest Veggie Nachos

Ingredients for Southwest Veggie Nachos

• Vegetable oil cooking spray

• 170g baked tortilla crisps

• 1 can (425g) low-sodium black beans, rinsed and drained

• 1 green pepper, diced

• 80g frozen corn, thawed

• 1/4 teaspoons ground cumin

• 40g sliced black olives

• 3 tablespoons pickled jalapeño slices

• 170g reduced-fat shredded Mexican blend cheese

• 4 large plum tomatoes (about 350g ), chopped

• 1/2 cup chopped red onion

• 1/4 cup coriander, chopped

• 1 teaspoon fresh lime juice

• 1/2 avocado, diced

Heat oven to 218°C. Coat a baking sheet with cooking spray; spread chips evenly on sheet. In a bowl, combine beans, pepper, corn and cumin; spoon over chips. Top with olives, jalapeños and cheese; bake until cheese melts, 5 to 6 minutes. In same bowl, combine tomato, onion, coriander and juice; gently mix in avocado. Serve nachos topped with salsa.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.