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Healthy Nachos

A healthy mixture of red kidney beans, tomatoes and spices

1 x 800 g tin red kidney beans rinsed
1 x 400 g tin chopped italian tomatoes
1 onion diced
1 tspn cumin
1 tspn coriander
1 tspn chilli powder (or to taste)
1 tblspn tomato paste
Toppings
avocado mashed and mixed with lemon juice, a dash of tabasco sauce, a sm chopped tomato plus salt and pepper to taste
Low fat grated cheese (optional)
Low fat sour cream (optional)
Pita bread to serve

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spray a pan with rice bran oil, then soften the onion for a couple of minutes
add the spices and cook for a further minute
add the red kidney beans, tomatoes and tomato paste then simmer for approximately 10 minutes adding a little water if needed - the mixture needs to be wet but not runny.
Mash the bean mixture and place in a serving bowl
Whilst the beans are simmering, in a bowl, mash the avocado then add the chopped tomato, lemon juiice (approx 1 x tblspn), tabasco sauce,salt and pepper and mix.
Place the pita bread rounds into the oven at 180C for approx 5 minutes or until slightly browned. Once these are removed from the oven they will crisp up and can be broken into pieces as required.
To assemble, top the bean mixture with the grated cheese (if using), avocado and sour cream (if using)
Serve with crisp pita bread and enjoy