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I’ve made them at home after seeing them in a restaurant, where the nachos used weren’t suitable for coeliacs: I must say that are really delicious and, although it doesn’t seem, light and digestible.
Baked gluten-free Nachos
Preparation time 30 minutes.
Ingredients for 2 people:
6-7 tablespoons of tomato sauce
80 g of sliced cheese
3 tablespoons of red beans
extra virgin olive oil
Place in a nonstick pan, with a little olive oil, the pepper washed, cleaned and cut into strips and stir for 2 minutes. Add the tomato sauce, curry, chili, chives, salt and cover everything with water.
Cover and cook over medium heat for 25 minutes, add the cooked beans (I cooked dry ones, but you can use the canned ones) and cook for more 5 minutes.
Cover, a baking tray or a cake pan, with baking paper and make two layers as follows: nachos, sauce, and cheese.
Bake, in a preheated oven, at 200°C for about 5 minutes.