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Gather friends round this guilt-free nachos recipe by Weight Watchers chef, Lucy Kelly.
Heat a large oil-sprayed non-stick frying pan over high heat. Cook capsicum, stirring, for 5 minutes or until softened. Add seasoning and cook, stirring, until fragrant. Add beans, tomatoes and ½ cup (125ml) water. Bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until sauce has thickened.
Meanwhile, roughly mash avocado in a bowl. Add tomato, onion, chilli and juice. Stir to combine and then set aside.
Preheat grill. Divide corn chips into flameproof serving bowls. Cover with bean mixture and sprinkle with cheese. Grill until the cheese melts. Top with guacamole and serve immediately.
TIP: Finely chop a few sprigs of fresh coriander leaves and stir through your guacamole for more zesty flavour.
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