Loaded double-bean nachos with fresh pico de gallo
Crunchy corn chips meet protein-packed legumes in this vibrant crowd-pleaser – finished with a zesty tomato salsa for a fresh twist on a classic snack.
This vibrant, plant-powered take on a classic proves that comfort food can be a nutritional powerhouse. By letting protein-rich beans do the heavy lifting, you get all the gooey, melted satisfaction of traditional nachos with a significant fibre boost. It’s an easy way to turn a fun Friday night dinner into a wholesome win.
Ingredients
1-2 tbsp extra virgin olive oil
1 large brown onion, finely chopped
2 garlic cloves, finely chopped
1-2 tbsp Mexican spice blend
400g can black beans, drained and rinsed
400g can kidney beans, drained and rinsed
½ -¾ cup vegetable stock
sea salt and cracked black pepper
large bag corn chips
250g (about 2 cups) Mexican blend grated cheese (see note)
PICO DE GALLO
2 to 3 tomatoes, finely chopped
½ small red onion, very finely diced
small handful coriander leaves, finely chopped
juice of 1 lime
sea salt
TO SERVE
Greek yoghurt
1-2 avocados, sliced
fresh jalapeno, finely chopped
extra coriander leaves
lime wedges
Method
Step 1
Preheat the oven to 170C fan forced (190C conventional).
Step 2
Heat a generous drizzle of olive oil in a large frying pan over medium heat. Saute the onion for 4-5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and Mexican spices for 30 seconds until fragrant.
Step 3
Add the black beans, kidney beans and ½ cup of vegetable stock. Season with salt and pepper, then simmer gently for 5-7 minutes, stirring occasionally, until the mixture thickens into a light sauce. If it looks too dry, add the remaining stock. Remove from the heat.
Step 4
Spread half the corn chips over the base of a large roasting dish. Spoon on half the bean mixture and a generous handful of cheese. Repeat with the remaining chips, beans and cheese. This double-layering ensures every chip gets a bit of the action.
Step 5
Bake for 15-20 minutes until the cheese is melted, bubbling and lightly golden. While the nachos are in the oven, combine all the pico de gallo ingredients in a small bowl. Toss well and adjust the salt to taste.
Step 6
Let the nachos rest for a minute out of the oven to firm up slightly. Top with dollops of Greek yoghurt, the fresh pico de gallo, avocado slices, jalapeno and coriander. Serve immediately straight from the dish with lime wedges for squeezing.
Note
Mexican-blend grated cheese is a mixture of mild, quick-melting cheeses such as mozzarella, red cheddar and colby. It is available in supermarkets.
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Sarah Pound is a nutritionist, author of the cookbook 'Wholesome by Sarah', and a recipe columnist for Good Food.
