Name: Anytime sweetcorn & tomato nachos
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 avocado; 200g can sweetcorn rinsed and drained; 1⁄2 onion finely chopped; large handful coriander leaves, chopped; bag lightly salted tortilla chips; big handful grated cheddar; 200g tin chopped tomato

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Anytime sweetcorn & tomato nachos

Anytime sweetcorn & tomato nachos

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Serves 4

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 2.6 out of 5.3 ratingsRate

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These cheesy nachos are great for nibbling on. The salsa can also be used as a healthy dip, served with vegetable sticks

Easily doubled

Easily halved

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 avocado
200g can sweetcorn

rinsed and drained
1⁄2 onion

finely chopped
large handful coriander

leaves, chopped
bag lightly salted tortilla chips
big handful grated cheddar
200g tin chopped tomato

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Nutrition: per serving

kcal301
fat18g
saturates4g
carbs29g
sugars6g
fibre4g
protein8g
salt1.21g

low

Method

step 1

Cut lengthwise across the avocado and around the stone, then twist and separate the two halves. Scoop out the stone. Use a sharp knife to make diagonal cuts along one half. Then make cuts the other way so you end up with a criss-cross effect. Run a large spoon around the skin, releasing the avocado chunks. Do the same with the other half.
step 2

Heat grill to high. Mix the avocado with the sweetcorn, tomatoes (adding their juice as well), onion and chopped coriander. Arrange some tortilla chips on a baking sheet. Spoon a little of the salsa onto each chip, then sprinkle all over with cheese. Pop under the grill and cook for 3-5 mins until the cheese is bubbling and melted. Eat straight away.

RECIPE TIPS

KNOW-HOW

Canned veg are really convenient, but you can also make this salsa with fresh vegetables. Chop up 6 medium tomatoes, then cook 2 corn cobs in boiling water for a couple of mins until the kernels turn bright yellow and become soft. Take out of the water and leave to cool. Use a knife to slice off the kernels, then mix with the tomato and continue the recipe as above.

Recipe from Good Food magazine, August 2007

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A star rating of 2.6 out of 5.3 ratings

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