Nacho Beans


  • 4 wholemeal tortillas
  • olive oil spray (or brush with olive oil)
  • moroccan seasoning
  • 300g beef mince (optional)
  • 400g canned kidney beans (1 can)
  • 400g canned chopped tomatoes (1 can)
  • 1 tsp ground cumin
  • 1/4 tsp ground chilli (adjust to preferred taste)
  • 1 avocado (ripe)
  • 1 lime
  • 1 tbsp fresh coriander
  • 3 tomatoes
  • 1/4 red onion
  • 1 garlic clove
  • 1 tbsp olive oil
  • 100g grated cheddar cheese
  • OR 100g mozzarella
  • greek yoghurt


  • Prep Ingredients: Finely chop tomatoes and red onion, grate cheese, juice the lime, chop the coriander and finally crush the garlic clove.
  • Heat the oven to 180°C.
  • Spray each tortilla with olive oil and cut into wedges. Lay them onto a lined tray and bake for ~10mins til crisp. Once done, turn the oven heat up to 200deg.
  • Meanwhile, heat a medium saucepan and add onion and garlic. Fry with a bit of oil for a few mins until translucent and then add the mince. Cook until browned and add the beans, tomatoes, cumin & chilli powder. Stir to combine and allow to simmer for a couple of minutes.
  • Prepare the guacamole by mashing the avocado in a bowl and stirring through half the lime juice & coriander. Set aside.
  • Prepare the salsa by combining the tomatoes, onion, remaining lime juice, garlic and oil in a bowl. Set aside.
  • Load the chips onto an oven proof dish or tray and top with the mince mixture and sprinkle with cheese. Bake in the hot oven for 5-10mins until cheese is melted and the dish is heated through.
  • Serve immediately topped with guacamole, salsa and yoghurt.

For Vegetarian adaptation: 
Switch the mince for additional beans or lentils

For Gluten Free adaptation:
Use Gluten Free corn chips OR Gluten Free tortillas