RED BEAN NACHOS

PREP + COOK TIME 45 MINUTES SERVES 4

This recipe is meat−free

1 tablespoon olive oil

1 medium brown onion (150g),

chopped finely

1 medium red capsicum (200g),

chopped finely

200g button mushrooms, sliced thickly 200g swiss brown mushrooms,

sliced thickly

30g taco seasoning

400g can kidney beans, drained, rinsed 300g can corn kernels, drained, rinsed 375g bottled mild thick

and chunky salsa

330g corn chips

½ cup (50g) pizza cheese

½ cup (125g) guacamole

or avocado dip

½ cup (140g) sour cream

½ cup loosely packed fresh

coriander sprigs 1 Heat oil in a large saucepan over medium heat; cook onion, capsicum and mushroom, stirring, for 5 minutes or until soft.

Add taco seasoning; cook, stirring, for 1 minute or until fragrant.

2 Add beans, corn and salsa to pan; bring to the boil. Reduce heat to low; simmer for 5 minutes or until sauce thickens. Season to taste.

3 Meanwhile, preheat oven to 220°C/200°C fan.

4 Place the corn chips in a large ovenproof dish (or into four ovenproof serving dishes); sprinkle with cheese. Bake for 3 minutes or until the cheese melts.

5 Serve corn chips immediately, topped with bean mixture. Serve with guacamole, sour cream and coriander.