Easy Bean and Veggie Nachos

Crunchy, cheesy, beany and healthy!

My Classic For 2 Food Bag
Easy Bean and Veggie Nachos

This dish most recently appeared in My Classic For 2 Food Bag on Sunday, December 25, 2016.


  • 1 brown onion, grated
  • 1 chilli, finely diced (optional, depending on heat preference)
  • 2 carrots, peeled and grated
  • 1 capsicum, core and seeds removed and finely diced
  • 1 tablespoon Mexican spice mix
  • 1 can mild chilli beans
  • 1 carton chopped tomatoes
  • ½ cup grated tasty cheese


  • 1 avocado
  • ½ cup sour cream
  • Juice of ½ lemon
  • 2 packs corn chips
  • ½ iceberg lettuce, shredded *
  • 3 tablespoons chopped coriander leaves and stalks (optional) *
  • ½ lemon, cut into wedges (optional)
  • Preheat oven grill to high.
  • 1 Heat a drizzle of oil in a large, oven-proof fry-pan on medium-high heat. Cook onion for 3–4 minutes, until golden. Add chilli (if using), carrots and capsicum and cook for a further 4–5 minutes, until veggies are soft (add a splash of water if veggies start to stick).
  • 2 Stir in Mexican spice mix, chilli beans and tomatoes and simmer for about 5 minutes, until sauce has thickened slightly. Season to taste with salt and pepper.
  • 3 Sprinkle cheese over top of bean and veggie mixture and transfer pan to top rack of oven to grill for about 5 minutes, until cheese is bubbling and golden.
  • 4 In a small bowl mash avocado with 1–2 tablespoons of sour cream and 1–2 teaspoons lemon juice. Season with salt and pepper.
  • To serve, Place a handful of corn chips into each bowl and spoon over bean and veggie mixture. Top with a spoonful of sour cream, a small handful of shredded lettuce, mashed avocado, coriander and squeeze over lemon juice (if using).
  • SERVES 4-5

Nutritional Information

  • Energy: 2826 kj / 675 kcal
  • Protein: 16.0g
  • Carbohydrate: 64.5g
  • Fat: 38.1g


  • * Shared ingredient with another recipe

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