Nacho dish with tomato cubes and grated cheese

Name: nacho dish with tomato cubes and grated cheese
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 360 g Organic kidney beans in pot; 1 Organic red pepper; 800 g Organic tomato cubes in tin; 64 g naturally nice chili; 125 g Organic tortilla chips; 100 Organic grated cheese; 125 ml Organic crème fraîche

Main course of nachos with kidney beans, paprika, tomato, cheese and crème fraiche.

Ingredients

360 g Organic kidney beans in pot
1 Organic red pepper
800 g Organic tomato cubes in tin
64 g naturally nice chili

125 g Organic tortilla chips
100 Organic grated cheese
125 ml Organic crème fraîche

Kitchen Stuff

1 large baking dish (20 x 30 cm)

Directions

Preheat the oven to 180 ° C.
Put the kidney beans in a colander, rinse under cold water and let drain.
Remove from the red pepper the stalk and seed lists and cut the flesh into cubes.
Mix the beans, paprika, tomato cubes and chili mixture in an oven dish. Sprinkle with the pepper. Divide the tortilla chips and grated cheese over it.
Bake the nacho plate in 15 minutes until golden brown and done. Serve with the crème fraîche.