Leftover Chilli Nachos
Recipe
Serves: 4 people | Prep time: 10 minutes | Cooking time: 10 minutes
Mexican | Gluten Free | Vegetarian | Sharer
Ingredients
- 300g leftover Vegan Chilli
- 200g Salted Tortilla Chips
- 80g Cheddar Cheese, grated
- 1 x Avocado
- ½ Lime, juiced
- 1 x Spring Onion, thinly sliced
- 1 tbsp Coriander, freshly chopped
- 1 x Red Chilli, diced
To serve
- Salsa, Coriander and Lime Wedges
Method
- Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6.
- Arrange the tortilla chips in an even layer on a baking tray and top with the leftover chilli.
- Sprinkle over the cheese and bake for 10 minutes until the cheese has melted and the chilli has heated through.
- While the nachos cook, prepare the guacamole by mashing the avocado with a fork and then add the lime juice, along with the chilli, coriander and spring onion.
- Serve the chilli nachos with the guacamole, salsa, fresh lime wedges and coriander.