Anytime Sweetcorn & Tomato Nachos

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 avocado
• 200g can sweetcorn, rinsed and drained
• 1⁄2 onion, finely chopped
• large handful coriander leaves, chopped
• bag lightly salted tortilla chips
• big handful grated cheddar
• 200g tin chopped tomatoes

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the grill to high (about 230°C / 450°F). Spread the tortilla chips in an even layer on a large heatproof dish or baking tray.

2. Scatter the rinsed and drained sweetcorn and half of the finely chopped onion over the chips.

3. Spoon the chopped tomatoes evenly over the top, then sprinkle the grated cheddar over everything.

4. Grill for about 4 minutes, until the cheese has melted and is bubbling and the chip edges are crisp.

5. While the nachos grill, halve the avocado, remove the stone, scoop out the flesh and roughly mash it with a fork together with the remaining onion and most of the coriander.

6. Scatter the remaining coriander over the hot nachos and serve straight away with the avocado mash on the side.