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MEXICAN NACHOS

Joanne Iceton
A combination of Mexican salad and nachos, what's not to love?
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Ingredients
  

Salad

  • 2 large tomatoes chopped
  • 1 red pepper chopped
  • 6 spring onions sliced
  • 150 g frozen sweetcorn cooked
  • 100 g black olives sliced
  • 400 g can kidney beans drained and rinsed
  • 2 avocados peeled and chopped
  • Handful coriander chopped
  • Dressing
  • Zest and juice of 1 lime approx. 30ml
  • 60 ml unrefined rapeseed oil
  • 1 garlic clove crushed (or 1 tsp. minced garlic)
  • 1 tsp. cumin
  • 1/2 tsp minced chilli/chilli flakes
  • 1/4 tsp. salt

Nachos

  • 6 wholewheat tortillas
  • 1/2 tbsp. rapeseed oil
  • 1 tsp. smoked paprika
  • 1/4 tsp salt
  • 100 g cheese grated (use whichever you prefer)

Instructions
 

  • Add all of the salad ingredients to a bowl. Mix the dressing ingredients (I find this easier to use a small jar and give it a good shake) and pour over the salad. Set aside
  • Stack the tortillas then cut them in half. Cut again into quarters then eighths making triangle shapes. Pop in a bowl, drizzle with the oil and using your hands, toss to coat. Sprinkle the paprika and salt a little at a time so as to distribute well.
  • Pop on a greased baking tray and bake at 180c for 5 mins. Remove from the oven, spoon over some of the salad (about half), sprinkle with the cheese then return to the oven to warm through the salad and melt the cheese (5 - 10 mins). Serve with soured cream and salsa if wished.