Loaded Nachos
December 9, 2025
Grocery List
Produce
- 1 large tomato
- 1 small red onion
- 2 spring onions
- 1 jalapeño or green chilli
- 1 lime
- Fresh coriander (small bunch)
Pantry
- 1 large bag tortilla chips
- 1 can black beans
- 1 jar salsa (mild or hot)
- 1 small can sweetcorn
- Vegetable oil (optional)
Spices
- Ground cumin
- Smoked paprika
- Salt & pepper
Proteins
- None (vegetarian)
Other
- 150–200g grated cheddar or a cheddar–mozzarella mix
- Sour cream (optional)
- Guacamole (optional)
Utensils List
- Baking tray or oven-safe dish
- Small saucepan
- Knife and chopping board
- Mixing bowl
- Spoon
Ingredients (Serves 2–3)
- 1 large bag tortilla chips (approx. 180–200g)
- 150–200g grated cheddar (or mix)
- 1 can black beans, drained and rinsed
- 1 small can sweetcorn, drained
- 1 tomato, diced
- 1 small red onion, finely diced
- 1 jalapeño, sliced
- 2 spring onions, sliced
- ½ tsp cumin
- ½ tsp smoked paprika
- Salt & pepper
- 4–5 tbsp salsa
- Sour cream & guacamole for serving
- Lime wedges
Meal Prep Steps
- Drain and rinse the beans; drain the sweetcorn.
- Dice the tomato and red onion.
- Slice jalapeño and spring onions.
- Pre-mix beans, sweetcorn, cumin, paprika, salt, and pepper in a bowl.
- Grate cheese if not pre-grated.
Cooking Instructions
- Preheat the oven to 180°C (fan).
- Layer the nachos:
- Spread half the tortilla chips on a baking tray.
- Scatter half the cheese.
- Spoon half the bean–corn mix.
- Repeat with remaining chips, cheese, and beans.
- Bake for 8–10 minutes until cheese is fully melted.
- Top after baking:
- Add diced tomato, red onion, jalapeño, spring onions, and spoonfuls of salsa.
- Serve with lime wedges, sour cream, and guacamole.
Storage & Reheating Instructions
- Nachos are best eaten immediately; they lose crispness once cooled.
- If storing:
- Keep toppings separate and store the baked chips/cheese in an airtight container for up to 1 day.
- Reheat in the oven at 170°C for 5 minutes to crisp again.
- Add fresh toppings after reheating.