Monday 19 July 2010

Tomato and bean nachos



You will need


Tortilla Chips, Cool Salsa, 200g
chopped tomatoes with onion & basil
cannellini beans in water 410g
75g mozzarella, torn into chunks
50g hot green chillies
Parsley to garnish


Method

mixing 1⁄2 x 410g tin cannellini beans, drained, with 1⁄2 x 390g carton chopped tomatoes with onion & basil. Arrange a pack of cool tortilla chips in a heatproof dish and spoon over the tomato and bean mixture. Top with basics mozzarella, torn into chunks, and a few hot green chillies in brine, finely sliced. Heat under a medium grill for 10–15 minutes until the cheese has melted. Serve garnished with chopped fresh parsley for a dish that’s great to share when you have friends around for summer.