Karacho nachos with guacamole

Name: Karacho nachos with guacamole
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 can(s) (425 ml each) Kidney beans; 175 g Tortilla chips; 1 Onion; 2 big tomatoes; 1 green pepper; 7-10 Tbsp salt, pepper; 200 g grated Emmental; 1 Lime; 1 Avocado; 2 TABLESPOONS sweet chili sauce

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

TGIF How about a cozy evening on the couch then? Our Nacho casserole already provides for snacks.

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 can(s) (425 ml each) Kidney beans
175 g Tortilla chips
1 Onion
2 big tomatoes
1 green pepper
7-10 Tbsp salt, pepper
200 g grated Emmental
1 Lime
1 Avocado
2 TABLESPOONS sweet chili sauce

Directions

1
Rinse and drain the beans. Spread the chips in a large flat casserole dish. Peel the onion. Wash the tomatoes. Clean and wash the peppers.
2
Finely dice onion, tomatoes and paprika and mix with the beans. Season with salt and pepper and spread on the chips. Sprinkle with cheese. Bake under the hot oven grill for 5-8 minutes.
3
Squeeze the lime. Halve avocado, remove core. Remove the flesh and crush finely with a fork. Season with lime juice, salt and pepper. Serve the avocadomus and chilli sauce with the nachos.