Description
A quick and colorful 10-minute vegetarian nacho dish loaded with beans, corn, cheese, guacamole, and salsa. Perfect for a fast, flavorful meal or party platter that everyone will love.
Ingredients
400 g (14 oz) nachos or tortilla chips
340 g (12 oz) can sweetcorn, drained
395 g (14 oz) taco beans
100 g (3.5 oz) grated cheese (cheddar, Monterey Jack, or similar)
1/2 iceberg lettuce, shredded
150 g (5 oz) guacamole
200 g (7 oz) salsa
2 limes, to serve
Instructions
- Preheat the grill to HIGH.
- Layer half the nachos on a grill-safe tray or baking sheet.
- Scatter over half of the sweetcorn and taco beans, then sprinkle with some cheese.
- Add the remaining nachos on top, followed by more beans, corn, and cheese.
- Grill for about 5 minutes, watching closely until the cheese is melted and bubbling.
- Remove from the grill and top with shredded lettuce, guacamole, and salsa.
- Serve immediately with lime wedges for squeezing over the top.
Notes
To make vegan, use dairy-free cheese and plant-based guacamole.
For extra crunch, add chopped tomatoes, jalapeños, or spring onions after grilling.
Can be baked at 200°C (400°F) for 8–10 minutes instead of grilling.
Add smoked paprika or chili flakes for a spicy kick.
Best enjoyed fresh; store toppings separately if saving leftovers.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 25 mg
