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Photo of Spicy bean nachos by WW

Spicy bean nachos

Total Time
35 min
15 min
20 min
These nachos are crunchy, spicy and piled high with fresh vegies, cheese and coriander. A Mexican fiesta right at home!


Corn tortilla

8 small, (8x26g)

Canned mixed beans

2 can(s), (buy 2x400g cans)

Tomato-based salsa

300 g, (hot)

Fresh coriander

¼ cup(s), chopped


2 medium, chopped

Canned corn kernels, rinsed and drained

186 g, (buy 310g can)

Green shallot(s)

2 individual, sliced

Lemon juice

1 tbs

Oil spray

3 x 3 second spray(s)

Extra light cheddar cheese

120 g

Extra light sour cream

cup(s), (80g)


  1. Preheat oven to 200°C. Lightly spray 2 baking trays with oil. Cut each tortilla into 8 wedges. Arrange on prepared trays and lightly spray with oil. Bake for 8-10 minutes, turning once, until golden and crisp. Cool.
  2. Meanwhile, cook the beans, salsa and half the coriander leaves in a small saucepan over medium-high heat for 3 minutes or until heated through. Arrange the tortilla chips in 4 shallow ovenproof dishes. Top with the bean mixture and sprinkle with the cheese. Preheat grill to high. Grill until the cheese is melted and golden.
  3. Meanwhile, combine the tomato, corn, shallot and lemon juice in a small bowl.
  4. Spoon the tomato and corn salsa over the nachos. Top with the sour cream and sprinkle with the remaining coriander leaves.


TIP: Turn this into beef nachos by swapping the beans for 500g extra lean beef mince. Cook the mince first and add in step 2.