Cheesy bean and sweetcorn nachos
- 20 ml olive oil
- 1 onion, chopped
- 1 chilli, finely chopped
- 1 425g can butter beans, drained
- 1 410g can sweet corn, drained
- 2 tomatoes, chopped
- 400 g whol-grain tortilla chips
- 200 g mozzarella, grated
Heat the olive oil in a large frying pan and fry the onion until soft. Add the chilli and fry for a further minute. Stir in the beans and sweet corn, and fry over a medium heat for about five minutes. Stir in the tomatoes and cook for a further two minutes.
Cover the base of a large baking tray with the tortilla chips. Top them with the bean mixture and a layer of mozzarella.
Place under a hot grill until the cheese has melted.
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