Lunch: Veggie Nachos

Serve nachos straight from the oven so the corn chips remain crunchy and the cheese is nice and oozy.

Ingredients

1 tbsp. olive oil
1 medium brown onion
1 clove garlic
1 can chopped tomatoes
1 can pinto beans
1 bag corn chips
1 c. grated Cheddar cheese
1/2 c. sour cream
1 tbsp. chopped fresh coriander

Instructions

Preheat oven to 400 degrees F/350 degrees F in a convection or fan-forced oven.
Heat oil in medium frying pan; cook onion and garlic, stirring, about 5 minutes or until onion softens. Stir in undrained tomatoes and beans.
Bring mixture to a boil; reduce heat, simmer, uncovered, 15 minutes, stirring constantly, until mixture thickens slightly.
Place corn chips onto large ovenproof plate; spoon bean mixture over chips, then sprinkle with cheese. Bake, uncovered, about 10 minutes or until cheese is melted. Serve topped with sour cream and coriander.

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