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Wholemeal nachos with spicy pinto beans and guacamole recipe

Wholemeal nachos with spicy pinto beans and guacamole recipe

16 ratings

Everyone's favourite Mexican sharing snack just got healthy! Using wholemeal tortilla wraps for the nachos gives added fibre and serving them with spicy pinto beans is a great source of protein. Whatsmore, thanks to a zingy guacamole, this virtuous veggie-friendly sharer also packs two of your five a day, giving you the perfect excuse for a fiesta. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 380 calories / serving
  • Healthy
  • Vegetarian


  • 2 tsp olive oil, plus extra for brushing
  • 1 red onion, diced
  • 3 garlic cloves, 2 diced, 1 crushed
  • 30g pack coriander, stalks finely chopped, leaves reserved
  • ½ tsp mild chilli powder
  • 2 tbsp tomato purée
  • 2 x 390g tins pinto beans, drained and rinsed
  • 2 ripe vine tomatoes, diced
  • 1 avocado
  • 1 lime, ½ juiced, ½ cut into wedges
  • 4 wholemeal tortilla wraps
  • 75g lighter Cheddar, grated
  • 4 tbsp low-fat natural yogurt
  • sliced green jalapeños in brine, rinsed, to serve
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    6g 29%
  • Sugars

    6g 7%
  • Salt

    1.5g 24%

of the reference intake
Carbohydrate 39.5g Protein 19.5g Fibre 12.9g


  1. To make the spicy beans, heat a heavy-bottomed pan and add the oil and onion. Cook gently for 5 mins to soften, then add the diced garlic and chopped coriander stalks. Cook for another 5 mins, or until the onion is very soft and translucent. Stir through the chilli powder and tomato purée. Add the beans and 200ml freshly boiled water, then simmer for about 15 mins until most of the liquid has gone. Stir through the tomatoes.
  2. Meanwhile, make the guacamole. Mash the avocado with the crushed garlic, lime juice and seasoning.
  3. Heat a frying pan. Brush one side of a tortilla with oil and put the oil side down in the hot pan. Cook gently for 3 mins, or until golden, then brush the other side with oil, turn carefully and cook the other side. Repeat with the remaining tortillas. Cut each tortilla into thin wedges while warm, then leave to cool and crisp up.
  4. Heat the grill. Put the beans in one baking dish or 4 individual heatproof dishes and scatter with cheese. Grill for 5 mins, or until the cheese melts.
  5. Serve the beans with the tortilla chips on the side, and a dollop each of guacamole and yogurt. Scatter over the jalapeños and coriander leaves and serve with lime wedges alongside.

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