Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Wholemeal nachos with spicy pinto beans and guacamole recipe

13 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

Ingredients

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

Each serving contains

Energy
1595kj
380kcal 19%
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

Method

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.
Meanwhile, make the guacamole. Mash the avocado with the crushed garlic, lime juice and seasoning.
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.
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.
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.

See more Mexican recipes