Healthy Nachos

Healthy Nachos

15 minutes  •  Serves 4


  • 2 small wholemeal tortillas, cut into triangles
  • Spray olive oil
  • 1 garlic clove, crushed
  • 1 small red onion, finely chopped
  • 1/2 red capsicum, seeded, finely chopped
  • 2 carrots, peeled, grated
  • 1 teaspoon Mexican chilli powder
  • 400g can no added salt diced tomato
  • 200g can no added salt red kidney beans, drained, rinsed
  • 100g can no added salt corn kernels, drained, rinsed
  • 1/4 cup (30g) grated reduced fat mozzarella
  • Coriander sprigs, to serve


  1. Preheat the oven to 180°C. Spray a deep medium sized rectangle baking tray with olive oil. Prepare another large baking tray with baking paper.
  2. Spread the pita triangles out in a single layer on the baking tray. Spray with olive oil and bake for 5 minutes or until golden in the preheated oven.
  3. Meanwhile, spray a medium-size saucepan over medium heat. Add onion and garlic. Cook, stirring, for 2 to 3 minutes or until soft.
  4. Add capsicum, carrot and chilli powder. Cook, stirring occasionally, for 2 to 3 minutes or until capsicum is just tender.
  5. Add diced tomatoes, beans, and corn. Bring to the boil. Reduce heat to low.
  6. Simmer for 4-5 minutes or until the mixture has slightly thickened. Set aside.
  7. Place baked pita chips into a deep baking tray and top with tomato, bean and corn mix plus grated cheese. Bake for 10 minutes, until bubbling and golden.
  8. Top with coriander sprigs to serve.

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