Servings
4
Prep time
Cook time
Recipe
Ingredients
- 400g tin crushed tomatoes
- ¼ red or yellow capsicum, finely chopped
- 1 tsp paprika
- ½ lime juice
- ¼ red onion, finely chopped
- 3 avocados, sliced
- 50g sour cream
- 1 tsp cumin
- Juice ½ lime
- Juice ½ lemon
- ¼ red onion
- 1 handful coriander (optional)
- Salt & pepper, to taste
- 1 bag pizza cheese
- 100g black beans
- ½ avocado, sliced
- 60g sour cream
Method
- Preheat oven to 190°C and lightly oil a baking dish.
- Divide red onion into two bowls and set one aside.
- To make the salsa, help your child open tomatoes and combine well capsicum, paprika, lime juice and onion and set aside.
- To make the guacamole, help your child slice avocados and scoop out into the reserved bowl with red onion. Add sour cream, cumin, lime juice, lemon juice and coriander and get your child to smash with a fork or potato masher until a creamy consistency is achieved. Add salt and pepper to taste. Set aside.
- Help your child spread corn chips into a thin layer in the baking dish, spoon salsa over chips, as well as a generous amount of cheese and ½ of the guacamole. Repeat layering and top with black beans and sliced avocado.
- Help your child place the baking dish into the oven and set a timer for 15 mins.
- Check nachos and cook for a further 5 mins if the cheese is not fully melted.
- Remove from the oven and top with sour cream and remaining fresh guacamole.
- Tip: For an extra protein punch, you can add shredded chicken.
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