Here's a quick and tasty snack: Baked nacho bowls made for sharing
Serves 4
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Layered with tomatoes, capsicums, homemade salsa and of course, nachos, these bowls are a heap of vegetarian goodness and can be personalised for sharing or the self.


  • 6 reduced-fat tortillas, cut into wedges
  • 1 teaspoon cajun spice, plus 2 tsps extra
  • 1 red capsicum, finely chopped
  • 1 small, finely chopped red onion
  • 1 long red chilli, finely chopped
  • 400 g can diced tomatoes
  • 400 g can, rinsed, drained kidney beans
  • ¾ cup reduced-fat shredded cheese
  • Low-fat sour cream, to serve


  • 2 chopped tomatoes
  • ½ avocado, seeded, chopped
  • ½ red onion, finely chopped
  • ¼ cup mint, chopped, plus extra leaves to serve
  • 1 lime, juice, plus extra to serve

Preheat oven to moderate, 180 C. Line 2 oven trays with baking paper.


Arrange tortilla wedges in single layer on trays. Spray lightly with spice and bake 6-8 mins, until crisp and golden. Set aside to cool.


Meanwhile, heat a large, non-stick frying pan on high . Cook capsicum and onion 2-3 mins, until slightly charred. Add chilli and extra spice and cook 30 secs.


Stir in tomatoes and beans. Bring to simmer and cook 4-5 mins, until thickened.

To make salsa, in a bowl, combine all ingredients.

Divide tortilla wedges among 4 ovenproof bowls. Sprinkle with cheese. Bake 4-5 mins, until cheese melts.


Top nacho bowls with bean mixture and salsa. Garnish with bean mixture and salsa. Garnish with extra mint and accompany with extra lime for squeezing. Serve with low fat cream.

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