Mega Veggie Nachos with Sour Cream and Guacamole


(serves 2)

  • 140 g whole wheat nachos (tortilla chips)
  • 80 ml mild tomato salsa
  • 60 g drained, cooked black beans (tinned beans also good)
  • 60 g cooked corn kernels
  • 15 ml finely chopped spring onions
  • 20 ml pickled jalapeno pepper (chopped)
  • 40 g roasted red pepper (chopped)
  • 40 g cheddar cheese (grated)
  • 50 g mozzarella cheese (grated)
  • 50 g low fat cottage cheese
  • 40 ml low fat sour cream

Ingredients - Guacamole

  • 1/2 avocado (peeled)
  • 5 ml finely chopped red onion
  • 2,5 ml lemon juice
  • Pinch chili flakes
  • 5 ml chopped fresh coriander
  • salt and pepper for seasoning


Pre-heat oven to 180°C.

Mix all the vegetables together (tomato salsa, black beans, corn kernels, spring onion, jalapeno pepper and the roasted red pepper).

Grease two small oven proof serving dishes and divide half of the tortilla chips between them.

Spoon half of the vegetables over the tortilla chips, cover with half of the cheese and half of the cottage cheese. Repeat the layers.

Bake in the oven for about 15 minutes.

Serve with sour cream and guacamole.

To Make Guacamole

Mash the avocado with a fork, season with salt and pepper and add the lemon juice, chopped red onion, chopped fresh coriander and chili flakes.