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Baked tortilla nachos recipe

Baked tortilla nachos recipe

8 ratings

We've used shop-bought beans in this vegetarian nachos recipe so they are easy to make and super speedy. Plus, cutting up tortilla wraps and baking them gives delicious, crisp homemade tortilla chips with minimal effort. See method

  • Serves 2
  • 5 mins to prepare and 15 mins to cook
  • 458 calories / serving
  • Vegetarian


  • 3 H.W. Nevill’s plain tortilla wraps, cut into triangles
  • 1 tomato, roughly chopped
  • 2 tbsp 50% less-fat soft cheese
  • ½ red onion, finely chopped
  • 250g taco mixed beans (from a 395g tin)
  • 30g grated lighter mature cheese
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    5g 27%
  • Sugars

    11g 12%
  • Salt

    1.8g 29%

of the reference intake
Carbohydrate 68.6g Protein 19.5g Fibre 9.7g


  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Spread the tortilla wraps into a single layer on a baking tray and bake for 10 mins until crisp.
  3. Top the tortillas with the tomato, spoonfuls of the cream cheese, red onion and taco beans. Sprinkle over the Cheddar. Return to the oven for 5 mins until the cheese is melted and golden, and the beans are heated through. Serve immediately.

See more Food ideas for kids

Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.

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