My boyfriend was put off by the won-ton cups for some reason, so I made the salsa and sauce to have on nachos and it turned out the be really nice! A big improvement on the normal blobs of jar salsa and mashed up avocado that there is never enough of. Still a 'sometimes' food, I imagine the nutritional value is improved by the fresh rather than processed salsa.
Ingredients (serves 4)
These ingredients are really just a guide, adjust to your own tastes and preferences for best results!
- 1-2 punnets of cherry tomatoes, halved and seeds removed (I used mini roma)
- 1/2 a large Spanish onion
- 1/2 bunch coriander
- 2 tbsp (or so) of olive oil
- 2 small-medium avocados
- 1/4 cup of plain yogurt
- 1 large bag of corn chips (baked pita chips would work well too and lower the salt/fat content)
- 1 large tin kidney beans, washed and drained
- Grated cheese (we used a pre-shredded 'pizza cheese' mix)
- Small tub of sour cream
- Taco seasoning (optional)
- Dice the tomatoes, removing any left over seeds/juice where possible. Pre-heat your oven to about 180 degrees C
- Finely dice the onion and roughly chop the coriander. Add to diced tomatoes with olive oil, mix well to coat and leave to sit while you prepare the rest of the ingredients.
- For the avocado dip simply blend the avocado flesh with the yogurt in a food processor. If you haven't got a food processor, just mash them together until very smooth. We added a little salt and pepper here, but it isn't necessary. Lemon juice is also a nice optional extra!
- Using a tray/s large and shallow enough, spread the corn chips in one layer and top with cheese and beans.
- Bake until your desired amount of meltiness has been achieved, it was about 10 minutes or a bit less for us.
- Top with sour cream, avocado dip and salsa (avoiding and of the juice that may have accumulated in the bowl) and sprinkle with taco seasoning if you want that extra flavour.