Nachos with Beans, Salsa and Edam
Ingredients
For the salsa
- 350g tomatoes
- 1/2 red onion, finely chopped
- 1 garlic clove, crushed
- juice 1/2 lime
- 4 tbsp freshly chopped coriander
- 1/2 tsp sugar
- 1 green chilli, deseeded and chopped
For the nachos
- 200g pack plain tortilla chips
- 410g can mixed beans, drained and rinsed
- 125g vegetarian Edam cheese, grated
Method
- 1
Preheat the oven to 180C/350F/Gas 4. Cut the tomatoes in half and remove the seeds, then dice. Place in a bowl and stir in all the remaining salsa ingredients.
- 2
Place the nachos in a shallow ovenproof baking dish, spoon over the salsa, followed by the mixed beans, then scatter over the cheese. Cook in the centre of the oven for 4-5 minutes until the cheese has melted. Serve immediately with soured cream and guacamole.
Nachos with Beans, Salsa and Edam was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1
Preheat the oven to 180C/350F/Gas 4. Cut the tomatoes in half and remove the seeds, then dice. Place in a bowl and stir in all the remaining salsa ingredients.
- 2
Place the nachos in a shallow ovenproof baking dish, spoon over the salsa, followed by the mixed beans, then scatter over the cheese. Cook in the centre of the oven for 4-5 minutes until the cheese has melted. Serve immediately with soured cream and guacamole.
Nachos with Beans, Salsa and Edam was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
