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Easy nachos recipe

80 ratings

Perfect for sharing, these easy nachos are served with a speedy homemade salsa, refried beans and gooey melted cheese. They're ideal for serving at a party or for a night in with friends. See method

Serves 4
10 mins to prepare and 25 mins to cook
614 calories / serving
Vegetarian

Ingredients

4 H.W Nevills plain tortilla wraps
75g mature Cheddar, grated
75g grated mozzarella
100ml soured cream
25g jalapeño peppers, chopped
fresh coriander leaves, to serve
pinch of smoked paprika (optional)

For the refried beans

2 tsp olive oil
2 red onions, finely chopped
2 garlic cloves, crushed
2 x 390g tins pinto beans, drained and rinsed
2 tsp ground cumin
2 tsp chipotle chilli paste

For the salsa

150g baby plum tomatoes, quartered
1 ripe avocado, diced
½ lime, juiced

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
2565kj
614kcal 31%
Fat
30g 43%
Saturates
13g 67%
Sugars
8g 9%
Salt
1.3g 22%

of the reference intake
Carbohydrate 56g Protein 23.6g Fibre 13.1g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Line a large baking tray with nonstick baking paper.
For the refried beans, heat the oil in a medium-sized pan over a medium heat. Add the onions and cook for 5 mins, or until softened. Add the garlic and cook for 1 min more.
Add the pinto beans, cumin and the chipotle paste, mashing the beans with the back of a spoon. Reduce the heat and cook for 10 mins.
Meanwhile, in a bowl, combine the tomatoes, avocado and lime juice for the salsa. Season well and set aside until needed.
Place each tortilla in a nonstick dry frying pan over a medium-high heat and cook each side for 15-20 secs until browned a little.
Remove, place on top of each other, and cut in half, rotate 90 degrees and cut in half again to make four quarters. Then cut each quarter in half to make 8 nachos from each tortilla.
In batches, place in a single layer on the baking tray and cook in the preheated oven for 5-6 mins until browned.
Spread all the tortilla chips out on the prepared tray, mix the cheeses together and scatter over half the cheese. Top with the refried beans, then scatter over the remaining cheese. Bake for 5-10 mins, or until cheese has melted.
Serve the hot nachos immediately topped with the salsa, soured cream, jalapeños, coriander leaves and a pinch of smoked paprika.

See more Mexican recipes