vegetarian nachos
Healthy Nachos
Prep Time
10 mins
Total Time
10 mins

These healthy nachos are colourful, tasty and a delicious sharing plate.

Course: Appetizer
Cuisine: Mexican
Servings: 8 people
Author: Shoot the Cook
  • 1 bag (150g) of tortilla chips or 3 corn tortillas
  • 1 medium tomato or 6 cherry tomatoes, finely chopped
  • 1/4 red pepper, chopped
  • 1/4 yellow pepper, chopped
  • 1/4 orange pepper or 1 chilli - optional
  • 1 carrot, grated
  • 1/4 cup cucumber, cubed
  • 1/4 red onion, finely chopped
  • 1/2 cup black olives, sliced
  • 1 x 400g tin of red kidney or black beans (240g drained)
  • 1 bunch of fresh coriander
  • 1/2 lime
  • 2 Tbsp of olive oil
Green sauce - optional
  • 1 avocado
  • 1/2 tomato, seeded
  • 1 garlic clove
  • 1/4 red onion
  • 1/2 cup mint leaves
  • 1 lime juiced
  • 1/3 cup water
  • 1 Tbsp olive oil
  • 1/4 tsp salt
  1. Chop all the vegetables and then mix them in a bowl.

  2. Take a bunch of fresh coriander, chop it finely and add it to the bowl. Then add a good squeeze of lime juice and a drizzle of olive oil. Stir well and set aside.

  3. Arrange the tortilla chips on 2 large plates. Add half of the veggie mix on each plate and top with a couple of spoons of avocado green sauce or your favourite sauce. Then sprinkle with more cilantro. Serve with a few lemon wedges and enjoy.

Green sauce
  1. Place all the ingredients into a food processor and blend until smooth. Add more water to make it lighter if you want add more salt to taste.