Veggie Loaded NachosServes 4 people
Takes 25 minutes Ingredients1 or 2 bags of corn chips
1 green capsicum, diced 200 grams corn (caned or fresh) 2 tomatoes, diced ¼ cup of fresh coriander (optional) 1 cup shredded mozzarella 1 avocado, diced 4 tablespoons of low-fat sour cream or Greek yoghurt Extra-virgin olive oil |
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Instructions
1. Place corn chips into a heat proof baking dish.
2. Sprinkle the mozzarella cheese over the corn chips and bake in oven at 180°C for 10 mins or until the cheese has melted.
3. While the nachos are baking, dice the tomato, capsicum and fresh coriander. Mix this together.
4. Dice the avocado.
5. Heat the corn in a pan with a dash of olive oil until slightly charred.
6. Once the corn chips are out of the oven, top them with the tomato and capsicum mix, diced avocado, corn and low-fat sour cream or Greek yoghurt
2. Sprinkle the mozzarella cheese over the corn chips and bake in oven at 180°C for 10 mins or until the cheese has melted.
3. While the nachos are baking, dice the tomato, capsicum and fresh coriander. Mix this together.
4. Dice the avocado.
5. Heat the corn in a pan with a dash of olive oil until slightly charred.
6. Once the corn chips are out of the oven, top them with the tomato and capsicum mix, diced avocado, corn and low-fat sour cream or Greek yoghurt
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