Vegetarian nachos piled with black beans, corn, melted cheese and lashings of fresh Verde salsa.
Serves: 4 | Prep: 10 min | Cook: 10 min
Ingredients
- 200 g plain corn chips
- 400 g can black beans, drained
- 1 cup corn kernels
- 2 cups grated cheese
- ½ cup The Flavorsmith Verde Green Chilli Salsa
- ½ cup sour cream
- 1 avocado, diced
- Cherry tomatoes, spring onion and coriander
Method
- Heat the oven to 200°C.
- Layer half the chips on a tray with half the beans, corn and cheese. Repeat.
- Bake 8–10 minutes, until the cheese has melted.
- Top with spoonfuls of Verde, sour cream, avocado, tomatoes, spring onion and coriander.
Chef's tip: Add the Verde after baking so it stays fresh and green.