Gluten-free Lunchbox Nachos
Put a spin on a Mexican favourite for a lunchbox treat
Equipment
- 1 Half-cup capacity muffin tray (12 cavities)
- 1 Large mixing bowl
Ingredients
- 400 g can of kidney beans, rinsed and drained
- 200 g mild gluten-free taco sauce or salsa
- 110 g gluten-free plain corn chips
- 175 g grated tasty cheese
Instructions
- Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven)
- Grease and line 8 cavities in a half-cup (125 ml) capacity muffin tray
- In a large bowl, blend or roughly mash the kidney beans with a fork
- Stir the taco sauce through the beans
- Put 2 or 3 broken corn chips into each cavity. Add 1 or 2 tbs of the bean mix on top of the chips. Top with a small handful of cheese
- Gently press down on each cavity to ensure the ingredients will stick together
- Add another 2 or 3 broken chips on top of the cheese, then 1 or 2 tbs bean mix and finish with another small handful of cheese
- Gently press down on each cavity
- Put tray in oven and bake for 20 minutes
- Remove nachos from tray and cool on wire rack
Notes
Serve nachos warm for a light lunch or cold if packed in a lunchbox. Ensure they are completely cool before packing in a container.
Consume within 24 hours.
Not suitable for freezing.