INGREDIENTS
1 small red onion, finely chopped
400g can black beans, drained, rinsed
2 tomatoes, coarsely chopped
1 small red capsicum, deseeded, chopped
230g pkt lightly salted corn chips
160g (2 cups) coarsely grated four cheese mix
200g soft creamy feta
90g (1/3 cup) Greek-style yoghurt
2 avocados, mashed
Pickled green chilli, sliced, to serve
Fresh coriander leaves, to serve
METHOD
Step 1
Preheat oven to 180C/160C fan forced. Place the onion in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 minutes. Drain.
Step 2
Combine the onion, beans, tomato and capsicum in a bowl. Arrange a third of the corn chips in a round 28cm ovenproof dish. Sprinkle a third of the tomato mixture over the corn chips, followed by a third of the cheese. Repeat to make 2 more layers using the remaining corn chips, tomato mixture and cheese. Bake the nachos for 15 minutes or until the cheese is melted and bubbling.
Step 3
Meanwhile, place the feta in a small bowl. Use a fork to mash until smooth and creamy. Add the yoghurt and use the fork to mix until well combined and smooth. Season with pepper.
Step 4
Serve the nachos topped with the avocado, whipped feta and sliced chilli. Sprinkle with coriander leaves.
