Nacho Bowls - cooking recipe

Ingredients

6 None corn tortillas, cut into wedges
1 tsp cajun spice, plus 2 tsp extra
1 None red pepper, deseeded and finely chopped
1 None small red onion, peeled and finely chopped
1 None long red chlii, deseeded and finely chopped
1 (14 oz) can diced tomatoes
1 (14 oz) can can kidney beans, drained and rinsed
1/2 cup cheddar cheese, shredded
None None sour cream, to serve
None None Salsa
2 None tomatoes, chopped
1/2 None avocado , seeded, chopped
1/2 None red onion, peeled and finely chopped
1 tbsp chopped cilantro, plus extra leaves to serve
1 None lime, juice, plus extra to serve

Preparation

Preheat oven to 350\u00b0F. Line 2 oven trays with baking paper.
Arrange tortilla wedges in single layer on trays. Sprinkle over the Cajun spice and bake for 6-8 mins, until crisp and golden. Set aside to cool.
Meanwhile, heat a large, non-stick frying pan on high . Cook the pepper and onion for 2-3 mins, until slightly charred. Add chili and extra Cajun spice and cook 30 secs.
Stir in the tomatoes and beans. Bring to simmer and cook 4-5 mins, until thickened.
To make the salsa combine all ingredients in a bowl.
Divide the tortilla wedges among 4 ovenproof bowls. Sprinkle with cheese. Bake 4-5 mins, until cheese melts.
Top nacho bowls with bean mixture and salsa. Garnish with extra cilantro and accompany with extra lime for squeezing.