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Photo of Nachos by WW


Total Time
15 min
5 min
10 min
In our version of this Mexican favourite we've used light sour cream and reduced-fat tasty cheese.


Corn tortilla

200 g, (5 tortillas)

Oil spray

1 x 3 second spray(s)

Whole tomato canned in tomato juice

200 g, or fresh

99% fat-free canned refried beans

2 cup(s)

Reduced-salt taco seasoning mix

30 g, (1 packet)

Extra light cheddar cheese

75 g

Green shallot(s)

2 individual, ends trimmed, thinly sliced

Extra light sour cream

2 tbs


  1. Preheat oven to 220°. Spray tortillas with oil and set aside. Cut tortillas into bite size triangular pieces and place on a baking tray in a single layer. Bake for 6-7 minutes, or until golden brown and crisp. Take care not to burn, and set a timer.
  2. While tortillas are cooking, combine tomato, beans and taco seasoning in a small saucepan. Heat over medium-low heat, then divide amongst 4 shallow bowls and sprinkle with cheese.
  3. Place bowls under a preheated hot grill and cook until cheese has melted. Sprinkle with shallots, then serve surrounded with tortillas and a dollop of sour cream.


Any leftover sauce can be stored in an airtight container in the fridge for 2-3 days. Try it as a filling in a toasted sandwich for an easy lunch.