Bean Nachos (vegetarian)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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
• 1/4 teaspoon chili powder
• 1 tablespoon tomato paste
• 1 cup wine
• 2 (14 ounce) cans red kidney beans, rinsed and drained
• 3 tablespoons fresh coriander leaves, chopped
• 6 1/2 ounces corn chips
• 2/3 cup cheddar cheese, grated
• sour cream, to serve

Recipe

• 1 score a cross in the base of each tomato. 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.
• 2 cut the tomatoes in half and scoop out the seeds with a teaspoon. chop the tomatoes.
• 3 mix together the avocado, lime juice, and sweet chili sauce.
• 4 in large frying pan, over medium heat, heat the oil. cook the onion, chili, oregano, cumin, and chili powder for 2 minutes. add in the tomato, tomato paste, and wine and cook for 5 more minutes, or until the liquid reduces. add in the beans and coriander.
• 5 divide the corn chips into 4 portions. top with the bean mixture. sprinkle cheese on top of each serving.
• 6 serve with the avocado mixture and sour cream.