Photo of Vegetarian Nachos by WW

Vegetarian Nachos

7 - 10
PersonalPoints™ per serving
Total Time
40 min
20 min
20 min
This much-loved Mexican meal is a fun and flavoursome dish that’s ideal for Friday-night cooking


Corn tortilla

8 small, (23g each)


2 medium, chopped

Red onion

½ medium, finely chopped

Fresh coriander

¼ cup(s), chopped

Lime juice

1 tbs

Canned red kidney beans, rinsed, drained

1 can(s), (400g can)

Canned corn kernels in brine, rinsed, drained

1 300g can, (300g can)

Taco sauce

200 ml

Extra light cheddar cheese

½ cup(s), grated, (60g)


1 small, mashed

Light sour cream

cup(s), (80ml)

Fresh chives

1 tbs

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray 2 baking trays with oil. Cut each tortilla into 8 wedges. Arrange on prepared trays and spray lightly with oil. Bake for 8–10 minutes, turning once, until golden and crisp. Cool.
  2. Combine tomatoes, onion, coriander and juice in a small bowl. Set salsa aside.
  3. Reduce oven to 180°C or 160°C fan-forced. Combine beans, corn and taco sauce in a medium bowl. Arrange tortilla chips around the edge of 4 shallow ovenproof bowls. Top with bean mixture and sprinkle with cheese. Bake for 8–10 minutes or until cheese has melted and is golden.
  4. Spoon salsa over nachos. Top with avocado and sour cream and sprinkle with chives. Serve.


TIP: You can use canned black beans instead of red kidney beans.