BOUND to more than satisfy the ravenous appetites of family and friends around the campfire this Easter, Campfire Nachos are a winner through and through, and best of all they’re a cinch!
Ingredients
20 ml neutral-flavoured oil
225 g tortilla chips
1 × 220 g can hot tomato sauce/salsa (or similar)
1 cup (about 100 g) grated Mexican cheese blend
1 × 410 g can black beans, drained
1 large avocado, diced
4–5 spring onions, thinly sliced
Small handful fresh coriander, chopped
1 small lime, cut into wedges
Method
Lightly oil a Dutch oven. Layer tortilla chips with hot tomato sauce, black beans, shredded cheese, avocado, green onions, and coriander. Repeat layers, finishing with extra cheese on top. Cover and cook over a campfire or grill about 10 minutes, until cheese melts. Serve with lime wedges.
