1 tablespoon oil
1 large brown onion, mince
1 small red pepper, diced
1 small green pepper, diced
2 cobs of corn, stones removed
400 g diced tomatoes in juice
420 g kan vier-bean mix, rinsed and drained
1 / 2 teaspoon Tabasco
1 x 220g pack nachos chips
1 cup reduced-fat shredded cheese
1 / 2 avocado, shelled, cored
2 tablespoons lemon juice
1
Heat the oil in a large heavy skillet over medium heat.
2
Add onion and cook, stirring, for 2 up to 3 minutes or until the onion is soft.
3
Add red and green peppers, maïskorrels, tomatoes, beans and Tabasco to.
4
Season with salt and pepper.
5
Bring to a boil.
6
Reduce heat to medium and simmer for 20 up to 25 minutes cooking, or until vegetables are tender.
7
Preheat the oven to 200 ° C.
8
Arrange corn chips on refractory plates.
9
Sprinkle with half the cheese.
10
Spoon bean mixture.
11
Sprinkle with the remaining cheese.
12
Behind ze 10 minutes or until corn chips are crispy and the cheese is melted.
13
Place avocado in a bowl.
14
Add lemon juice and puree.
15
Dollop on platter and serve.
Ingredients
1 tablespoon oil
1 large brown onion, mince
1 small red pepper, diced
1 small green pepper, diced
2 cobs of corn, stones removed
400 g diced tomatoes in juice
420 g kan vier-bean mix, rinsed and drained
1 / 2 teaspoon Tabasco
1 x 220g pack nachos chips
1 cup reduced-fat shredded cheese
1 / 2 avocado, shelled, cored
2 tablespoons lemon juice