2. Finely chop remaining onion, capsicum and tomatoes. Pick coriander leaves. Set aside on a plate.
3. Dice avocado, blend with yoghurt using a stick mixer or small processor (see notes). Season to taste with salt and pepper.
4. Remove paper with roasted pumpkin mix from tray. Line tray again and spread out corn chips. Sprinkle over roast pumpkin mix and fresh vegetables. Top with grated cheese. Return to oven for 5-10 minutes for cheese to melt.
5. Top nachos with guacamole. Garnish with fresh coriander to serve.
Mash avocado with yoghurt using a fork instead.
black beans 400g
red onion 1
corn cob 1
smoked paprika 1tsp
ground cumin 1tsp
green capsicum 1
coriander 1 packet
natural yoghurt 1/2 tub
corn chips 1 packet
cheddar cheese 150g
From your pantry: oil, salt & pepper