Nachos of chili with beans and guacamole

Ingredients
¼ Piece of finely chopped purple onion, for the pico de gallo
3 Pieces finely chopped tomato, for the pico de gallo
1 Piece lemon, for the pico de gallo
3 Tablespoons olive oil for the pico de gallo
2 Pinches salt, for the pico de gallo
2 pieces avocado, for the guacamole
2 Tablespoons finely chopped onion, for the guacamole
2 pieces chile serrano finely chopped, for the guacamole
1 Piece lemon, for the guacamole
2 Tablespoons olive oil, for the guacamole
2 Pinches salt, for the guacamole
1 Bag of Tostadas, for Soriana® nachos (450 g)
2 cheese cups for nachos
1 Tin chili with beans Always Save® (425 g), hot
3 chopped onion stems, chopped, to decorate

For the pico de gallo, mix all the ingredients in a bowl until integrating. Reservation.

For the guacamole, mix all the ingredients in a bowl until integrating. Reservation.

Make the nachos by placing the Soriana® toast for nachos in a bowl. Add the cheese and sprinkle the chili with Always Save® Beans very well.

Place the pico de gallo on top and decorate with onion stems. Accompany with guacamole.