Nachos with Avocado Cream

Ingredients

• 1 Spring onion
• 150 g kidney beans (drained weight; canned)
• 120 g corn (drained weight; canned)
• 1 ripe tomato
• 5 tbsp Lemon juice
• Salt
• Pepper
• 5 g sugar (0.5 tsp)
• 1 tsp Mustard
• Sambal oelek
• 1 Green Chili Pepper
• 1 Garlic clove
• 1 ripe Avocado
• 20 g cream cheese (1 tbsp)
• 1 tbsp lime juice
• white pepper
• 60 g tortilla chips (32 tortilla chips)

Instructions

1. 1.

   Clean and wash the spring onion; finely dice the white part and slice the green into thin rings. Set aside half of the green.

2. 2.

   Drain the beans, rinse them cold, and let them drain. Drain the corn as well. Boil the tomato briefly, shock it in cold water, peel, clean, and dice the flesh.

3. 3.

   Mix lemon juice, salt, pepper, sugar, and mustard; season with Sambal oelek to taste. Combine with spring onion, beans, corn, and tomato and let rest for at least 30 minutes.

4. 4.

   Meanwhile, wash, clean, and chop the green chili. Peel and finely mince the garlic. Halve the avocado lengthwise, remove the pit, and loosen the flesh from the skin.

5. 5.

   Blend the avocado flesh with garlic, chili, cream cheese, and lime juice until smooth. Season with salt and white pepper.

6. 6.

   Top each tortilla chip with a spoonful of avocado cream, spread salsa on top, and garnish with the reserved green spring onion slices.