Red bean & mushroom nachos – Food & Home Magazine

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 red pepper, finely chopped
• 200 g button mushrooms, thickly sliced
• 200 g brown mushrooms, thickly sliced
• 30 g taco seasoning / Mild seasoning
• 400 g canned kidney beans, drained and rinsed
• 300 g canned corn kernels, drained and rinsed
• 375 g bottled mild thick and chunky salsa
• 330 g corn tortilla chips
• ½ cup grated mozzarella
• ½ cup guacamole
• ½ cup sour cream
• ½ cup fresh coriander