Ingredients

• 20 nachos
• 2 to 3 tbsp - chopped fresh coriander
• For bean topping:
• 425 g can - butter beans, drained
• 425 g can - kidney beans
• 2 - large ripe tomatoes, chopped
• 1 to 2 - red chillies, seeded and chopped
• 1 tbsp - apple cider vinegar
• 3 tbsp - olive oil
• milled pepper
• salt to taste
• For avocado topping:
• 2 to 3 tbsp - olive oil
• 1 lemon (juiced)
• 3 ripe avocado pears, peeled and diced
• milled pepper
• salt to taste

How to Make Mini Nachos

• For bean topping:
• Mix beans, tomatoes and chillies.
• Mix remaining ingredients together and toss into bean mixture.
• For avocado topping:
• Mix oil, lemon juice and seasoning.
• Add diced avocado and toss to coat and prevent discolouration.
• Arrange nachos on a platter and fill alternately with bean and avocado mixture.
• Garnish with fresh coriander.