Bean Nachos Recipe

Ingredients for Bean Nachos

• 2 tablespoons olive oil
• Brown Onion
• Red Capsicum
• Green Capsicum
• Ears Of Corn
• Diced Tomatoes With Juice
• Four Bean Mix
• Tabasco Sauce
• 10-12 ounces corn tortilla chips
• Cheddar Cheese

How to Make Bean Nachos

1. Heat 2 tablespoons of olive oil in a large heavy-based frying pan over medium-high heat.
2. Add 1 medium chopped onion and cook, stirring frequently, for 2-3 minutes until softened.
3. Add 1 chopped red bell pepper, 1 chopped green bell pepper, 1 cup frozen corn kernels, 1 (14.5 ounce) can of diced tomatoes (undrained), and 1 (15 ounce) can of rinsed and drained kidney beans to the pan.
4. Stir in 1-2 teaspoons of Tabasco sauce (adjust to your spice preference).
5. Season generously with salt and pepper.
6. Bring the mixture to a boil, then reduce heat to medium and simmer for 20-25 minutes, or until the vegetables are tender and the beans are heated through.
7. Preheat your oven to 200°C (400°F).
8. Arrange corn tortilla chips on heatproof serving plates.
9. Sprinkle half of the shredded cheddar cheese over the chips.
10. Spoon the bean mixture evenly over the cheese.
11. Sprinkle the remaining cheese over the bean mixture.
12. Bake for 10-12 minutes, or until the corn chips are crispy and the cheese is melted and bubbly. Serve immediately with your favorite guacamole or mashed avocado.