Lighter nachos

Slash the fat of this Mexican sharing platter with some simple swaps. Our tortilla chips are topped with beans and salsa

  • Prep:35 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 462
  • fat 26.5g
  • saturates 8.9g
  • carbs 41.1g
  • sugars 6.7g
  • fibre 8.7g
  • protein 15.2g
  • salt 1.6g


  • 5 soft corn tortillas
  • 1½ tsp rapeseed oil
  • 1 jalapeno chilli, deseeded, cut into thin strips
  • 100g mozzarella, grated
  • 2 tbsp half-fat crème fraîche
  • ½ small pack coriander leaves, chopped
  • 2 medium, ripe avocados, halved, stoned, peeled and roughly chopped
  • 1 tbsp lime juice
  • 2 spring onions, ends trimmed, finely chopped
  • 2 tbsp chopped coriander
  • few drops Tabasco sauce
  • 400g can red kidney beans, drained and rinsed
  • 1 garlic clove, crushed
  • ¼ tsp mild or medium chilli powder
  • ¼ tsp ground cumin
  • 4 tomatoes, seeds removed, finely chopped
  • ¼ small red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp lime juice
  • 1 tsp rapeseed oil


How we made our nachos healthier

1: Reduced fat and saturated fat by making our own tortilla chips. 2: Used mozzarella instead of cheddar cheese and half-fat crème fraîche instead of soured cream to further lower the fat. 3: Reduced salt by mixing up our own refried beans.


  1. Heat the oven to 190C/170C fan/gas 5. For each tortilla, brush both sides with some of the oil, and cut into 12 wedges. Repeat. Put all the wedges on 2 large baking sheets and bake for about 10 mins or until golden and crisp. Remove and set aside. Turn up the oven to 200C/180C/gas 6.

  2. For the guacamole, put the chopped avocados in a bowl and roughly mash with a fork, keeping some texture. Stir in the lime juice, spring onions, coriander and season with the Tabasco and seasoning. Set aside.

  3. For the beans, tip them into a bowl, stir in the garlic, chilli and cumin powders, roughly mash with a fork, then mix in about 2 tbsp of water, or enough to make a rough mash. Season and set aside.

  4. For the salsa, combine the tomatoes, onion, garlic, lime juice and oil. Season and set aside.

  5. Ten minutes before you’re ready to serve, scatter the tortilla chips over a large baking tray or ovenproof platter. Spoon the beans in little mounds over the chips, then spoon over the salsa (if the salsa has been made ahead, use a slotted spoon so you leave any tomato liquid behind that could soften the chips). Scatter over the jalapeño chilli and mozzarella.

  6. Bake for 4-5 mins, just long enough to melt the cheese and warm things through, but not over-brown the tortilla chips. Remove and spoon over the crème fraîche and scatter with coriander, and put the guacamole in 1 or 2 small dishes on the side. Serve immediately.

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