Nachos with Cheese and Salsa

1. 1 Wheat tortillaspack 240 g ≈ $2.50 60 g
2. 2 Cheddarpack 200 g ≈ $2.64 40 g
3. 3 Canned red beanspack 400 g ≈ $1.10 40 g
4. 4 Tomatoes≈ $4.67 per kg 50 g
5. 5 Red onion≈ $3.00 per kg 15 g
6. 6 Pickled jalapeñospack 200 g ≈ $2.00 8 g
7. 7 Avocadopack 1 pcs ≈ $1.20 0.3 pcs
8. 8 Lime≈ $5.00 per kg 8 g
9. 9 Cilantropack 50 g ≈ $1.20 3 g
10. 10 Sunflower oil 5 ml
11. 11 Salt to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut tortillas into triangles, brush with oil, season with salt, and bake at 400°F (200°C) for 8 minutes until crispy.

2. Make the salsa: Dice 1 tomato⁴ and ½ red⁵ onion into small cubes, mix with chopped cilantro⁹, lime⁸ juice, and salt.

3. Arrange chips on a baking sheet, top with refried beans and shredded cheddar², then bake for 5 minutes until the cheese melts.

4. Spoon salsa over the top, add sliced jalapeños and diced avocado⁷, and serve immediately while still crisp.