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Speedy nachos recipe
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15 ratings
Make your own nachos using tortilla wraps and top with melted cheese, spicy beans and a homemade salsa. Finish off with some cooling guacamole and tuck in. See method
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- ½ tsp garlic granules
- ½ tsp ground cumin
- pinch crushed chilli flakes
- 410g tin mixed beans in tomato sauce
- ½ pepper, halved and sliced
- 150g cherry tomatoes, halved
- 4 H.W.Nevill’s tortillas, cut into wedges
- 120g Creamfields mature grated Cheddar cheese
- 2 spring onions, thinly sliced
- 1 Ripe & Ready avocado, diced
- leftover yogurt, to dip (optional)
If you don't have any Cheddar, try using another hard cheese
Each serving contains
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Energy
2210kj
528kcal
26%
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Fat
24g
34%
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Saturates
10g
50%
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Sugars
13g
14%
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Salt
2g
34%
of the reference intake
Carbohydrate 54.9g
Protein 18.2g
Fibre 8.9g
Method
- Heat 2 tsp of the vegetable oil in a small saucepan. Cook the onion over medium heat for 5 mins until beginning to soften. Add the spices and cook for 1 min. Season with salt and black pepper and add the mixed beans, cherry tomatoes and chopped pepper. Cook for 5 mins until the veg is beginning to soften and sauce reduced.
- Toss the sliced tortillas with the remaining 1 tsp of oil and season with salt and black pepper and a pinch of crushed chilli flakes.
- If using an air-fryer, cook for 3-5 mins, shaking after 2 mins, until golden brown and crisp. If baking in the oven, lay the tortilla pieces in a single layer and bake for 8-10 mins until golden, turning after 4 mins.
- When the tortillas are crisp, heap into the centre of the air-fryer basket or baking tray and pile on the veg topping. Scatter over the cheese evenly and cook until the cheese is bubbling.
- To serve, divide between plates, sprinkle with sliced spring onion, scatter over the avocado and add a spoonful of yogurt for dipping, if you like.
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