Four-bean nachos

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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Serves: 4

Time to make: 15 mins

Ingredients

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6 light tortillas, cut in bite-size pieces
400g can no-added-salt four-bean mix, drained, rinsed
2 spring onions, sliced
1 small chilli, finely sliced
3 large tomatoes, diced
1 small avocado, diced
4 tablespoons grated reduced-fat cheese
4 tablespoons reduced-fat sour cream
lime wedges, to serve

Instructions

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1 Preheat oven grill to high. Line a large baking tray with baking paper. Place tortilla pieces on prepared tray in an even layer and spray with oil. Grill, tossing occasionally, for 4-5 minutes or until chips are crunchy and golden.

2 Meanwhile, combine four-bean mix, spring onions, chilli, tomatoes and avocado in a large mixing bowl. Toss well.

3 Divide tortilla chips among serving plates and sprinkle with grated cheese. Spoon bean mixture into the centre of chips, top with sour cream and serve with a lime wedge.

Variations

Make it gluten free: Use gluten-free tortillas.

Nutrition Info (per serve)

Calories 442 cal

Kilojoules 1850 kJ

Protein 18 g

Total fat 17 g

Saturated fat 6 g

Carbohydrates 45 g

Sugar 6 g

Dietary fibre 16 g

Sodium 690 mg

Calcium 210 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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