Nacho average Monday dinner!

Hi friends!

Why don't you let this be the most "Un-Monday-y" Monday by making this weekend favourite, on a school night! I'm sure your family would love you for it!

Let me know if you try it out! (Or... I mean, you could just invite me over for dinner so I can try your version out!)

Ingredients:

• Avocado

• 1x Bay leaf, fresh

• 2x 400g can Black beans

• 1 tsp Chilli, powder

• 2 tsp Coriander, ground

• 1x bunch Coriander

• 1x Coriander, leaves

• 200 g Corn, kernels

• 2x cloves Garlic

• 1x Green chili

• 1x Lime, zest of

• 1x Lime cheeks

• 2x Limes, juice of

• 1x Red onion

• 1x 400g canTomatoes

• 100 g Cheddar cheese, grated

• 1x Sour cream

Method:

1. Preheat oven to 180C.

2. For the Nachos, place a large pan over medium heat. Add olive oil, onion and capsicum (peppers) and fry until onion is translucent.

3. Add spices and bay leaf and fry until the scent picks up.

4. Add black beans, crushed tomatoes and vegetable stock and bring to a simmer. Reduce heat and simmer until liquid has reduced and thickened, let happen for about 30 minutes.

5. Add in corn kernels and simmer for another minute or so and then remove from heat.

6. Spread corn chips over the bottom of an oven proof dish.

7. Spoon over the bean and tomato mixture and sprinkle with cheese.

8. Place in the oven to bake until cheese is melted and golden, about 15 minutes. Turn off oven and leave Nachos inside to keep warm until ready to serve.

9. For the Guacamole, cut avocado in half and remove stone. Remove flesh with a spoon, roughly chop and place in a bowl. Add coriander stems, lime juice and zest and salt and mix until well combined.

10. Transfer to a serving bowl and set aside until serving.