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Nachos Supreme with Kidney Beans and Veggies
Sneha Paul

Nachos Supreme with Kidney Beans and Veggies

Make restaurant-style supreme nachos at home. Crunchy tortilla chips loaded with saucy kidney beans, tangy veggies and topped with a layer of melted cheese.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 people
Course: Snack
Ingredients Method Notes

Ingredients
  

  • 2-3 cups tortilla chips or nachos
  • 4 tbsp boiled kidney beans or rajma
  • 3 tbsp finely chopped onion
  • 4 tbsp finely chopped tomato
  • 3 tbsp finely chopped green bell pepper or capsicum
  • 2-3 green chillies chopped
  • 2 tbsp lemon juice
  • 3 tbsp tomato ketchup
  • 1/2 cup grated mozzarella cheese
  • Salt to taste

Method
 

  1. Preheat the oven to 200 degree Celsius and line the baking tray with foil. In a mixing bowl, add chopped onion, bell pepper and tomato. Give it a mix.
  2. Add chopped green chillies, lemon juice and salt. Mix everything together.
  3. Take the kidney beans in a separate bowl and mix in tomato ketchup. Season it with some salt and give it a quick mix.
  4. On the baking tray, arrange the tortilla chips or nachos in a single layer.
  5. Top the chips with the kidney bean mixture.
  6. Sprinkle with the chopped veggies.
  7. Add the grated mozzarella cheese on top.
  8. Bake for 5-6 minutes or until the cheese melts. Serve hot with yoghurt dip and salsa.

Notes

  • If you want you can make the nachos chips at home, try my masala nachos recipe.
  • For the yoghurt dip, beat the yoghurt with a whisk and add fried green chillies. Season with salt and pepper. Mix everything together.
  • You can even add more toppings of your choice. Just make sure everything is fresh.