Food Tech - Vegetarian Nachos

Today in food tech, my class and I made vegetarian nachos. 

Ingredients : 

1/2 red onion (finely chopped)

1 red capsicum (finely chopped)

200 g cherry tomato (chopped)

1/4 cup canned corn (drained)

400 g canned kidney beans (drained)

1 cup Grated Cheese

1/2 avocado (chopped)

175 g corn chip

sour cream (*to serve)

Method : 

Preheat the oven.

To make the salsa, place the chopped onion, capsicum and cherry tomatoes into a large bowl. Add the drained kidney beans and corn. Season with salt and pepper, then mix well to combine all ingredients. 

Place the corn chips into the base of 4-6 single-server ovenproof tins or dishes and top with the fresh salsa you’ve just created. Then sprinkle the Bega Farmers’ Tasty Cheese over the top.

Place in the oven for 5 minutes or until the cheese has melted. 

Carefully remove the nachos from the oven, then top with the avocado before serving. Add a dollop of sour cream to taste.