Easy recipe Vegetarian Nachos Recipe

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onekg (about four cups) ratatouille, thawed (see related recipe) one x four hundredg can red kidney beans, rinsed, drained one x about thirty-fiveg pkt taco seasoning two ripe avocados, halved, stone removed, peeled, coarsely chopped sixtyml (one quarter cup) fresh lemon juice two green shallots, ends trimmed, thinly sliced two-three drops Tabasco sauce two ripe tomatoes, finely chopped one quarter cup coarsely chopped fresh coriander one tablespoon extra virgin olive oil (Recipes by ingridients olive oil) one x two hundred and thirtyg pkt corn (Recipes by ingridients corn) chips about eightyg (one cup) coarsely grated cheddarStep one Place the ratatouille, kidney beans and taco seasoning in a large frying pan over medium heat, and cook, stirring, for ten minutes or until heated through. Step two Meanwhile, place the avocado in a bowl and use a fork to mash (Recipes by ingridients mash) until smooth. Add the lemon juice, green shallot (Recipes by ingridients shallot) and Tabasco sauce and stir until well combined. Vegetarian Nachos Recipe. Combine the tomato, coriander and oil in a small bowl. Vegetarian Nachos Recipe. Step three Preheat grill on medium. Divide the ratatouille mixture among four five hundredml (two-cup) capacity ovenproof dishes. Press the corn (Recipes by ingridients corn) chips into the ratatouille mixture and sprinkle with cheddar. Place the nachos under the grill for three-about four minutes or until the cheddar melts and the corn (Recipes by ingridients corn) chips are golden. Step about four Divide the avocado mixture and the tomato mixture among the nachos and serve immediately..