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Lighter nachos

Lighter nachos

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Slash the fat of this Mexican sharing platter with some simple swaps. Our tortilla chips are topped with beans and salsa

  • Easily doubled
  • Vegetarian
Nutrition: per serving


  • 5 soft corn tortillas
  • 1 ½ tsp rapeseed oil
  • 1 jalapeno chilli , deseeded, cut into thin strips
  • 100g mozzarella , grated
  • 2 tbsp half-fat crème fraîche
  • ½ small pack coriander leaves, chopped

For the guacamole

  • 2 medium, ripe avocados , halved, stoned, peeled and roughly chopped
  • 1 tbsp lime juice
  • 2 spring onions , ends trimmed, finely chopped
  • 2 tbsp chopped coriander
  • few drops Tabasco sauce

For the beans

  • 400g can red kidney bean , drained and rinsed
  • 1 garlic clove , crushed
  • ¼ tsp mild or medium chilli powder
  • ¼ tsp ground cumin

For the tomato salsa

  • 4 tomatoes , seeds removed, finely chopped
  • ¼ small red onion , finely chopped
  • 1 garlic clove , finely chopped
  • 1 tbsp lime juice
  • 1 tsp rapeseed oil


  • STEP 1

    Heat the oven to 190C/170C fan/gas 5. For each tortilla, brush both sides with some of the oil, and cut into 12 wedges. Repeat. Put all the wedges on 2 large baking sheets and bake for about 10 mins or until golden and crisp. Remove and set aside. Turn up the oven to 200C/180C/gas 6.

  • STEP 2

    For the guacamole, put the chopped avocados in a bowl and roughly mash with a fork, keeping some texture. Stir in the lime juice, spring onions, coriander and season with the Tabasco and seasoning. Set aside.

  • STEP 3

    For the beans, tip them into a bowl, stir in the garlic, chilli and cumin powders, roughly mash with a fork, then mix in about 2 tbsp of water, or enough to make a rough mash. Season and set aside.

  • STEP 4

    For the salsa, combine the tomatoes, onion, garlic, lime juice and oil. Season and set aside.

  • STEP 5

    Ten minutes before you’re ready to serve, scatter the tortilla chips over a large baking tray or ovenproof platter. Spoon the beans in little mounds over the chips, then spoon over the salsa (if the salsa has been made ahead, use a slotted spoon so you leave any tomato liquid behind that could soften the chips). Scatter over the jalapeño chilli and mozzarella.

  • STEP 6

    Bake for 4-5 mins, just long enough to melt the cheese and warm things through, but not over-brown the tortilla chips. Remove and spoon over the crème fraîche and scatter with coriander, and put the guacamole in 1 or 2 small dishes on the side. Serve immediately.


1: Reduced fat and saturated fat by making our own tortilla chips. 2: Used mozzarella instead of cheddar cheese and half-fat crème fraîche instead of soured cream to further lower the fat. 3: Reduced salt by mixing up our own refried beans.

Recipe from Good Food magazine, January 2014

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A star rating of 4.5 out of 5.10 ratings

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