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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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A fantastic nacho dip - I know that you will love it - Ingredients:
1 tablespoon vegetable oil |
1 small onion, finely chopped |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1 (540 ml) can kidney beans, drained and rinsed |
1 cup cheddar cheese, shredded |
multigrain tortilla chips |
1 head iceberg lettuce, finely shredded |
1 avocado, pitted, peeled and cut into small chunks |
tostitos salsa |
sour cream |
Directions:
1. Heat oil in skillet over medium heat.
2. Add onion, chili powder and cumin. Cook for 5 minutes.
3. Transfer to heat-safe bowl. While still warm, add cheese and stir. Let cool.
4. To serve, spoon bean mixture across multigrain Tortilla chips.
5. Top with shreddedlettuce, avocado, Tostitos salsa and sour cream.
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