Nachos Supreme with Kidney Beans and Veggies
Nachos Supreme with Kidney Beans and Veggies

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, nachos supreme with kidney beans and veggies. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Nachos Supreme with Kidney Beans and Veggies is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Nachos Supreme with Kidney Beans and Veggies is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook nachos supreme with kidney beans and veggies using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Nachos Supreme with Kidney Beans and Veggies:
  1. Prepare 2-3 cups tortilla chips or nachos
  2. Take 3-4 tbsp boiled kidney beans or rajma
  3. Take 3-4 tbsp finely chopped onion
  4. Prepare 3-4 tbsp finely chopped tomato
  5. Get 3-4 tbsp finely chopped green bell pepper or capsicum
  6. Prepare 2-3 green chillies, chopped
  7. Make ready 2 tbsp lemon juice
  8. Make ready 3 tbsp tomato ketchup
  9. Take 1/2 cup grated mozzarella cheese
  10. Take to taste Salt
Instructions to make Nachos Supreme with Kidney Beans and Veggies:
  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.

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