A basic but tasty vegetarian nacho meal.
Ingredients (serves 2)
- 1 pack Organic corn chips
- 1 tin Chopped tomatoes
- 1 cup Mozzarella cheese grated
- 1/2 cup Sour cream
- 1 Avocado mashed
Method
- Preheat oven to 200 degrees Celsius.
- Place corn chips, tin tomatoes and cheese on oven proof plate, cook in oven for 20 minutes or until chips are cooked and cheese melted.
- Top with sour cream and avocado.
Notes
I opt for corn chips with a low salt content.
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