This quick and easy recipe is something you can cook with your kids – a great bonding time that results in delicious nacho bowls to enjoy right after!
Ingredients
- 8 wholegrain mini tortilla wraps
- 1 tbsp vegetable oil
- 1 red capsicum, seeded, finely chopped
- 1 red onion, finely chopped
- 30 g packet taco seasoning
- ¾ cup water
- 400 g can four-bean mix, rinsed and drained
- 250 g punnet cherry tomatoes, chopped
- 1 avocado, seeded, chopped
- 2 green onions, finely sliced
- ½ cup coriander leaves, chopped
- ¾ cup grated tasty cheese
Steps
Preheat oven to moderate 180 C.
Heat tortillas in microwave 15 secs on high, 100 per cent. Spray with oil and press, oil side down, into 8 holes of a 12 muffin pan. Bake 5 to 10 mins, then cool in pan.
In a large frying pan, heat oil on medium. Saute capsicum and onion 3 to 4 mins until softened. Add taco seasoning and water. Bring to boil, then simmer 4 to 5 mins until thickened. Stir beans and half tomatoes through. Cook 2 mins to heat through.
In a medium bowl, combine remaining tomatoes, avocado, onion and coriander. Season.
Spoon bean mixture into prepared tortilla cups. Top with avocado salsa and cheese.
Top Tip: If liked, add a dollop of sour cream or replace salsa with guacamole.
Photo: Rob Shaw/Bauersyndication.com.au