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four large wholemeal pita bread (or two wholemeal Lebanese bread) about one/two onion, chopped about one/two red capsicum, seeded, sliced four hundredg can kidney, beans (Recipes by ingridients beans) rinsed and drained one quarter teaspoon ground cumin about one long red chilli, seeded and finely chopped two tablespoons salt-reduced tomato paste (Recipes by ingridients tomato paste) salt (Recipes by ingridients salt) and cracked black pepper about one cup (about one hundred and twentyg) low-fat grated Tasty cheese about three roma tomatoes, seeded and chopped two teaspoons finely chopped coriander two avocadoes, mashed about one/two cup (about one hundred and twentyg) low-fat sour creamStep about one Preheat oven to one hundred and eightyC. Tear the pita bread into large pieces and place on a baking tray. Nachos Recipe. Bake for six-eight minutes or until crisp. Remove and set aside. Nachos Recipe. Step two Heat a saucepan over medium heat and spray with oil spray. Add the onion and capsicum and cook for about three-four minutes until softened. Nachos Recipe. Add the kidney, beans (Recipes by ingridients beans) cumin, chilli, tomato paste (Recipes by ingridients tomato paste) and about one/two cup (about one hundred and twenty-fiveml) water. Nachos Recipe. Simmer for about five minutes or until most of the liquid has reduced. Remove from the heat. Step about three Spread the pita pieces on a large heatproof serving plate. Nachos Recipe. Top with the kidney bean mix, then sprinkle with the cheese. Nachos Recipe. Bake for about five minutes or until cheese has melted. Nachos Recipe. Step four Meanwhile mix the chopped tomatoes with the coriander and set aside. Step about five Serve the nachos topped with tomato and coriander, mashed avocado and sour. cream (Recipes by ingridients cream) Serve immediately..
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