Nachos bites

Add some Mexican flair to your appetisers with these bite-sized morsels of nacho goodness.

  • 20 mins preparation
  • 6 mins cooking
  • Serves 6
  • Print


  • 3 flour tortillas, round edges trimmed (or lebanese bread)
  • 2 tablespoon oil
  • 300 gram can red kidney beans, drained, lightly mashed
  • 1/2 teaspoon chilli powder
  • 1 avocado, halved, stone removed, peeled, coarsely chopped
  • 1/2 small red onion, finely chopped
  • 2 tablespoon coriander leaves, chopped, plus extra leaves
  • 1 banana chilli, seeded, finely chopped
  • 2 teaspoon lime juice
  • 1/2 cup light sour cream
  • 6 cherry tomatoes, diced


  • 1
    Preheat oven to moderate, 180°C. Line an oven tray with foil.
  • 2
    Brush tortillas with half oil. Cut each into 6 rectangles. Arrange on tray and bake for 4-6 minutes, turning once. Allow to cool.
  • 3
    In a bowl, combine kidney beans, chilli powder and remaining oil. Season to taste.
  • 4
    In a small bowl, combine avocado, onion, coriander, chilli and lime juice. Season to taste.
  • 5
    Arrange baked tortilla pieces on a serving platter. Top each with 1 teaspoon kidney bean mixture, followed by a little avocado mixture, sour cream and diced tomato. Garnish with a coriander leaf.

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