Baked Nachos Plate

4 SERVINGS

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INGREDIENTS

6 whole grain tortillas (⌀ 25 cm)
1 large avocado (approx. 200 g)
100 g Balkan cheese
1 tablespoon sour cream (12% fat)
Juice of ½ lime
1 handful of fresh coriander (approx. 5 g)
80 g cheddar
100 g frozen corn (thawed)
220 g red beans (drained)
60 g pickled jalapeño peppers (optional)
Salt
Pepper

INSTRUCTIONS

1
First, start preheating the oven to 180–185 °C and prepare a baking sheet (30 cm × 40 cm) lined with baking paper. Cut the tortillas into squares about 4cm × 4cm in size.
2
Spread the cut tortillas on the prepared baking sheet, place it in the oven, and bake for 8–9 minutes at 180–185 °C. About halfway through baking, stir the tortilla pieces to ensure they bake evenly.
3
Meanwhile, prepare the dip: Peel the avocado, remove the pit, cut it into small cubes, and place it in a medium-sized bowl. Finely grate the Balkan cheese into the avocado and add sour cream, lime juice, salt, and pepper, and mix everything together. Coarsely chop the coriander and set aside.
4
After baking, remove the baking sheet from the oven and divide the tortilla pieces into desired portions. On the warm tortillas, finely grate the cheddar, add the avocado dip, corn, drained beans, jalapeño peppers, and coarsely chopped coriander, and serve.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.