Anytime sweetcorn & tomato nachos

Recipe uploaded by

Emma Lewis

2 ratings

Recipe by Emma Lewis

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1. Cut lengthwise across the avocado and around the stone, then twist and separate the two halves. Scoop out the stone. Use a sharp knife to make diagonal cuts along one half. Then make cuts the other way so you end up with a criss-cross effect. Run a large spoon around the skin, releasing the avocado chunks. Do the same with the other half.
2. Heat grill to high. Mix the avocado with the sweetcorn, tomatoes (adding their juice as well), onion and chopped coriander. Arrange some tortilla chips on a baking sheet. Spoon a little of the salsa onto each chip, then sprinkle all over with cheese. Pop under the grill and cook for 3-5 mins until the cheese is bubbling and melted. Eat straight away.

Know-how

Canned veg are really convenient, but you can also make this salsa with fresh vegetables. Chop up 6 medium tomatoes, then cook 2 corn cobs in boiling water for a couple of mins until the kernels turn bright yellow and become soft. Take out of the water and leave to cool. Use a knife to slice off the kernels, then mix with the tomato and continue the recipe as above.

Per serving

301 kcalories, protein 8g, carbohydrate 29g, fat 18 g, saturated fat 4g, fibre 4g, salt 1.21 g

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• Veggie!!

  07 November 2007

  Veggie!! rated this recipe

  

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• nick's food

  16 April 2008

  nick's food rated and commented on this recipe

  

  a little too oversimplified for my tastes to be honest, but OK; probably if I was not so developed in veggie food this would be tried again

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Ingredients

• 1 avocado
• 200g can sweetcorn , rinsed and drained
• 1⁄2 onion , finely chopped
• large handful coriander leaves, chopped
• bag lightly salted tortilla chips
• big handful grated cheddar
• 200g tin chopped tomatoes

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Vegetarian

Counts as 1 of 5-a-day

Ingredients

• 1 avocado
• 200g can sweetcorn , rinsed and drained
• 1⁄2 onion , finely chopped
• large handful coriander leaves, chopped
• bag lightly salted tortilla chips
• big handful grated cheddar
• 200g tin chopped tomatoes

Per serving

301 kcalories, protein 8g, carbohydrate 29g, fat 18 g, saturated fat 4g, fibre 4g, salt 1.21 g

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