- 250g tortilla chips
- 400g tin Mexican-style tomatoes
- 400g tin mixed beans, drained and rinsed
- 120g cheddar, grated
- 120g mozzarella, grated
- ½ red onion, chopped
- 1 avocado, diced
- 10 cherry tomatoes, chopped
- handful coriander, chopped
Preheat oven to 200°C.
Layer the nachos evenly in a large ovenproof dish.
Mix together the tinned tomatoes and beans.
Layer over the nachos. Sprinkle over the cheeses and bake for 10–15 minutes or until golden.
Combine the onion, avocado, cherry tomatoes and coriander, and sprinkle over the nachos just before serving.