Baked Nachos is a Mexican appetizer. It is baked with kidney bean mixture and cheese and topped with salsa and guacamole and is very delicious.
Servings 4 people
Assembling and baking nachos
Kidney bean mixture
Heat oil in a pan. Add garlic and onion and saute till translucent.
Add the tomato and cook till it becomes soft and pulpy.
Add the Mexican seasoning powder. (If you do not have you can use 1 tsp red chili powder, 1/2 tsp cumin powder, 1/2 tsp black pepper powder).
Add boiled kidney bean mixture and salt and mix well. Add 1/4 cup water and cook till the mixture thickens.
In a bowl mix chopped onion, red capsicum, green capsicum, deseeded tomato. Add salt, red chili powder, cumin seed powder, black pepper powder.
Mix well and add lemon juice and chopped coriander. Mix well. The salsa is ready . Keep aside.
In a bowl add chopped avocado. Add lemon juice, black pepper powder, cumin seed powder and salt.
Mash with the potato masher or fork till smooth. Guacamole is ready. Keep it aside.
Assembling an baking nachos
Grease a baking tray. Arrange and spread the nachos in it.
Spread the kidney bean mixture.
Sprinkle the grated cheese mixture. I have used less cheese. However, you can use more as per your taste.
Bake the nachos for 10 minutes or till the cheese melts in a preheated oven at 200C.
Remove from oven. Sprinkle the prepared salsa and top with prepared guacamole and serve.
Enjoy the baked nachos.
Calories: 482kcal | Carbohydrates: 51g | Protein: 14g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 23mg | Sodium: 676mg | Potassium: 871mg | Fiber: 14g | Sugar: 8g | Vitamin A: 1600IU | Vitamin C: 105.6mg | Calcium: 410mg | Iron: 4.3mg