Jess's Easy Cheesy Nacho Tray Bake
This one tray wonder is the perfect recipe to put on the living room table while everyone gathers around to watch a Christmas movie.
4 people
10 minutes
10 minutes
Ingredients
- 2 - Avocado
- 100 g Cheddar Cheese white
- 275 g Fiid Smoky Black Bean Chilli or 400g kidney beans strained and washed
- 25 g Fresh Coriander
- 1 clove Garlic
- 100 g Goats Cheese crumbled
- 100 g Jalapeno
- 0.5 - Lime juice only
- 1 drop Olive Oil
- 1 - Pomegranate Seeds
- 1 pinch Salt and Pepper
- 250 g SuperValu Signature Tastes Piccolo Cherry Vine Tomatoes
- 200 g SuperValu Tortilla Chips
Method
- Preheat the oven to 190C
- Smash the 2 avocados with a fork, adding a pinch of salt and juice of half a lime.
- Heat the black bean chilli according to instructions or drain and wash your kidney beans in a sieve.
Make a pico de gallo salsa by first chopping the tomatoes, garlic, and coriander. Add to a bowl with a drizzle of olive oil and mix. - De-seed your pomegranate.
- Line a large baking tray with grease-proof paper. Lay a layer of the tortilla chips on the tray. Scoop on some dollops of beans, salsa, and avocado. Finally, sprinkle some cheddar, goat’s cheese, jalapeños, pomegranate seeds, and coriander.
- Place into the oven for 10minutes, serve and enjoy!
