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Nachos with beans and avocado salsa recipe

Nachos with beans and avocado salsa recipe

17 ratings

This Mexican-inspired dish is perfect for sharing! With crisp tortillas, spicy mixed beans, homemade avocado salsa and plenty of mature Cheddar, this easy nachos recipe takes just over half an hour to make, but is sure to be devoured in minutes. See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 822 calories / serving
  • Vegetarian


  • 8 wholewheat tortillas
  • olive oil, for brushing and frying
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 800g (1lb 10oz) hot and spicy mixed beans
  • 227g tin chopped tomatoes
  • 1 tsp caster sugar
  • 2 avocados, roughly mashed
  • 1 large tomato, seeded and finely chopped
  • 1 red chilli, seeded and finely chopped
  • 1 x 31g pack coriander, leaves picked and finely chopped
  • 2 limes, juiced
  • 2 tbsp extra-virgin olive oil
  • 50g (2oz) Cheddar, grated
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    40g 57%
  • Saturates

    13g 64%
  • Sugars

    14g 15%
  • Salt

    3.4g 57%

of the reference intake
Carbohydrate 84.4g Protein 27.4g Fibre 23.7g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Cut the tortillas into triangles, brush with a little oil and bake for 10-15 minutes, until crisp.
  2. Meanwhile, heat a little more oil in a large pan. Add the onion and fry for 5 minutes.
  3. Add the garlic, fry for 30 seconds, then stir in the beans, tomatoes and sugar; cook for 5 minutes. Roughly mash the beans with a fork and continue cooking for 5-10 minutes, until thickened.
  4. In a bowl, combine the avocado, tomato, chilli and half the coriander with the lime juice and extra-virgin olive oil. Season well.
  5. Stir the remaining coriander through the beans and spoon over the tortillas. Scatter with the cheese and serve with the avocado salsa.

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