Quick grilled nachos

Whip up this Mexican favourite in no time at all. Your family and friends will love sharing this big tray of vegetarian nachos, enjoying the oozy melted cheese, spicy tomato salsa and creamy avocado atop crunchy corn chips.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Quick grilled nachos
  • 200 gram packet plain corn chips
  • 400 gram can kidney beans, rinsed, drained
  • 2 tomatoes, chopped
  • 1 green capsicum, seeded, chopped
  • 1/2 small red onion, finely chopped
  • 1 cup shredded pizza cheese
  • 1 avocado, seeded, peeled
  • 1 lime, juice
  • sweet chilli sauce, coriander leaves, to serve


Quick grilled nachos
  • 1
    Preheat grill to medium. Arrange corn chips in a single layer in a shallow baking dish.
  • 2
    In a medium bowl, combine beans, tomato, capsicum and onion. Season to taste. Spoon mixture over corn chips. Sprinkle with cheese. Grill 5-10 minutes, until hot and bubbling.
  • 3
    Meanwhile, in a small bowl, mash avocado with juice and season to taste. Dollop avocado mixture over hot nachos. Serve drizzled with sweet chilli sauce. Sprinkle with coriander leaves.

More From Women's Weekly Food