Spicy Vegetarian Nachos


  • 1 x 410 g can Rhodes Tomato Mexican Style
  • 1 x 410 g can Rhodes Butter Beans, drained and rinsed
  • 1 x 410 g can Rhodes Sugar Beans, drained and rinsed
  • 1 x 250 g packet corn tortilla chips
  • 250 ml (1 C) grated cheddar cheese
  • 65 ml (¼ C) sour cream
  • 1 avocado, chopped


  1. Place the Rhodes Tomato Mexican Style into a small saucepan.
  2. Add the Rhodes Butter Beans and the Rhodes Sugar Beans to the saucepan and heat gently.
  3. Layer the corn chips, grated cheese and beans on a platter.
  4. Bake in a preheated oven to 180˚C for 10 minutes or until the cheese is melted.
  5. Remove from the oven and top with the sour cream and chopped avocado.
  6. Serve immediately.


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