Fully Loaded Nachos
TOTAL TIME: 40 MINUTES
2 corn cobs
400 g can black beans, drained and rinsed
Non-stick cooking spray
2 cups grated Monterey Jack cheese
2 cups grated cheddar cheese
350 g corn chips
1 jalapeno, thinly sliced
½ red onion, finely diced
Handful fresh coriander, roughly chopped
2 tomatoes, finely diced
1 avocado, roughly chopped
Remove husk from corn. Char corn over a gas flame or on a grill over high heat. Let cool slightly before cutting kernels from the cobs with a sharp knife.
Heat oven to 200˚C. Cover a large baking tray with foil and spray lightly with cooking spray. Arrange ⅓ of corn chips on tray and sprinkle ⅓ of corn, ⅓ black beans, and ⅓ of both cheeses over. Repeat twice to use up remaining corn, beans and cheese. Bake for 15 to 20 minutes, until cheese has melted.
While nachos are cooking prepare toppings. When cooked, take baking tray to the table with the toppings and let everyone add their favourite toppings to the nachos.