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Mexican lavash triangles

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, B9, B12, H, C
    MineralsZinc, Copper, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3 sheets lavash bread

    2. olive oil cooking spray

    3. 300g can red kidney beans, drained, rinsed

    4. 300g jar chunky tomato salsa

    5. 1 cup grated tasty cheese

    6. 1 avocado

    7. 2 tablespoons sour cream

    8. 1 tablespoon fresh lime juice

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 180ºC. Line 2 baking trays with baking paper. Cut each sheet of lavash bread in half lengthways. Cut each half into 4 triangles. Place onto prepared baking tray. Spray with oil. Bake for 8 to 10 minutes or until light golden and crisp. Remove from oven.

    2. Combine beans and salsa. Place 2 teaspoons of mixture onto each triangle. Sprinkle with cheese. Return to oven. Bake for 10 to 15 minutes or until cheese has melted and beans are hot.

    3. Mash avocado, sour cream and lime juice together with a fork until smooth. Season with salt and pepper. Serve warm triangles topped with avocado mixture.

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