Step 1
Preheat the oven to 170C fan forced (190C conventional).
Step 2
Heat a generous drizzle of olive oil in a large frying pan over medium heat. Saute the onion for 4-5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and Mexican spices for 30 seconds until fragrant.
Step 3
Add the black beans, kidney beans and ½ cup of vegetable stock. Season with salt and pepper, then simmer gently for 5-7 minutes, stirring occasionally, until the mixture thickens into a light sauce. If it looks too dry, add the remaining stock. Remove from the heat.
Step 4
Spread half the corn chips over the base of a large roasting dish. Spoon on half the bean mixture and a generous handful of cheese. Repeat with the remaining chips, beans and cheese. This double-layering ensures every chip gets a bit of the action.
Step 5
Bake for 15-20 minutes until the cheese is melted, bubbling and lightly golden. While the nachos are in the oven, combine all the pico de gallo ingredients in a small bowl. Toss well and adjust the salt to taste.
Step 6
Let the nachos rest for a minute out of the oven to firm up slightly. Top with dollops of Greek yoghurt, the fresh pico de gallo, avocado slices, jalapeno and coriander. Serve immediately straight from the dish with lime wedges for squeezing.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
