Nacho Bowls

Nacho Bowls

By Elizabeth Liew  , ,

October 2, 2019

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This quick and easy recipe is something you can cook with your kids - a great bonding time that results in delicious nacho bowls to enjoy right after!

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 4 Servings


8 wholegrain mini tortilla wraps

1 tbsp vegetable oil

1 red capsicum, seeded, finely chopped

1 red onion, finely chopped

30 g packet taco seasoning

¾ cup water

400 g can four-bean mix, rinsed and drained

250 g punnet cherry tomatoes, chopped

1 avocado, seeded, chopped

2 green onions, finely sliced

½ cup coriander leaves, chopped

¾ cup grated tasty cheese


1Preheat oven to moderate 180 C.

2Heat tortillas in microwave 15 secs on high, 100 per cent. Spray with oil and press, oil side down, into 8 holes of a 12 muffin pan. Bake 5 to 10 mins, then cool in pan.

3In a large frying pan, heat oil on medium. Saute capsicum and onion 3 to 4 mins until softened. Add taco seasoning and water. Bring to boil, then simmer 4 to 5 mins until thickened. Stir beans and half tomatoes through. Cook 2 mins to heat through.

4In a medium bowl, combine remaining tomatoes, avocado, onion and coriander. Season.

5Spoon bean mixture into prepared tortilla cups. Top with avocado salsa and cheese.

Top Tip: If liked, add a dollop of sour cream or replace salsa with guacamole.

Photo: Rob Shaw/