Ingredients:

• 20 nachos
• 2 to 3 tbsp – chopped fresh coriander
• For bean topping:
• 425 g can – Butter beans, drained
• 425 g can – kidney beans
• 2 – large ripe tomatoes, chopped
• 1 to 2 – red chillies, seeded and chopped
• 1 tbsp – Apple cider Vinegar
• 3 tbsp – Olive oil
• milled pepper
• salt to taste
• For Avocado topping:
• 2 to 3 tbsp – Olive oil
• 1 Lemon (juiced)
• 3 ripe Avocado pears, peeled and diced
• milled pepper
• salt to taste

Method:

1. For bean topping:
2. Mix beans, tomatoes and chillies.
3. Mix remaining ingredients together and toss into bean mixture.
4. For avocado topping:
5. Mix oil, lemon juice and seasoning.
6. Add diced avocado and toss to coat and prevent discolouration.
7. Arrange nachos on a platter and fill alternately with bean and avocado mixture.
8. Garnish with fresh coriander.