NACHOS WITH TOMATO AND OLIVE SALSA

This is a very easy to do recipe, I make my own corn chips, but if you are in a hurry, you can use bought ones. It is fast food but made at home, therefore healthier. Also, I prefer to make my own tomato salsa because I love fresh ingredients. You can also create your own or just serve them without it!!

INGREDIENTS
2 cans red kidney beans (440g), rinsed and drained
1/2 cup ready made taco sauce
8 small corn tortillas, cut into triangles
Focaccia herbs and spices mix
olive oil
250g Cheddar cheese, grated
1/3 cup (90g) sour cream or Greek yoghurt

Mashed avocado
1 large avocado, mashed
1 Tbsp lemon juice
some Tabasco sauce, optional (I like Cholula)
Tomato and black olive salsa
2 ripe tomatoes, diced
1/2 red onion, diced
1/4 cup (25g) pitted Kalamata olives, coarsely chopped
1 Tbsp coarsely chopped fresh basil
1 Tbsp capers
1/2 tsp dried oregano
1/4 cup (60ml) extra-virgin olive oil
2 Tbsp balsamic vinegar
1 clove garlic, crushed
Freshly ground black pepper

METHOD:
Start by making the tomato salsa. Combine the tomatoes, onion, basil, capers and oregano in a bowl. Add the oil, vinegar and garlic and stir to combine. Season with the pepper.
Cover and refrigerate for 1-2 hours.

Preheat the oven to 180°C.
Cut the tortillas into small triangles. Put in an oven tray lined with baking paper and season with the focaccia herbs and spices. Sprinkle with a bit of olive oil.
Put in the oven for about 10 minutes or until crispy. Check often as they can burn very easily.

Remove from the oven and reserve.

To make the mashed avocado, cut the avocado in half, discard the skin and stone. Add the lemon juice, some freshly ground pepper and the tabasco sauce if using.