Casual and spicy these vegetarian nachos are great for sharing. with dinner guests.

Ingredients

• 1 x 400 g can Rhodes Quality Tomato Mexican Style
• 1 x 400 g can Rhodes Quality Butter Beans, drained and rinsed
• 1 x 400 g can Rhodes Quality Red Speckled Sugar Beans, drained and rinsed
• 1 x 250 g packet corn tortilla chips
• 250 ml (1 C) grated cheddar cheese
• 65 ml sour cream
• 1 avocado, chopped

Method

1. Place the Rhodes Quality Tomato Mexican Style into a small saucepan.
2. Add the Rhodes Quality Butter Beans and the Rhodes Quality Red Speckled Sugar Beans to the saucepan and heat gently.
3. Layer the corn chips, grated cheese and beans on a platter.
4. Bake in a preheated oven to 180°C for 10 minutes or until the cheese is melted.
5. Remove from the oven and top with the sour cream and chopped avocado.
6. Serve immediately.