Nacho Bowls (Low Fat)

Prep Time
Cook Time
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"From Recipe+ magazine."

Original recipe yields 4 servings


  • Serving Size: 1 (453.6 g)
  • Calories 604.2
  • Total Fat - 11.9 g
  • Saturated Fat - 4 g
  • Cholesterol - 14.3 mg
  • Sodium - 335 mg
  • Total Carbohydrate - 95.3 g
  • Dietary Fiber - 33.2 g
  • Sugars - 10.3 g
  • Protein - 36.3 g
  • Calcium - 418.5 mg
  • Iron - 10.4 mg
  • Vitamin C - 49.9 mg
  • Thiamin - 0.7 mg

Step 1

Preheat oven to 180C/160C fan forced.

Step 2

Line 2 oven tray with baking paper and arrange tortilla wedges in a single layer on the trays and spray lightly with oil and sprinkle with seasoning and bake for 6 minutes or until crisp and golden and set aside to cool.

Step 3

Meanwhile, heat a large non-stick frying pan over high heat and spray with oil and cook capsicum and half the onion for 3 minutes or until slightly charred and then add chill and extra seasoning and cook for 30 seconds or until fragrant and now stir in canned tomatoes and beans, bring to a simmer and simmer uncovered over medium heat for 5 minutes or until thickened.

Step 4

To make salsa, combine fresh tomato, avocado, mint juice and remaining onion in a bowl and season to taste.

Step 5

Divide tortilla wedges among 4 ovenproof bowls and sprinkle with cheese and then bake for 4 minutes or until cheese melts.

Step 6

Top nacho bowls with bean mixture and salsa and garnish with extra mint and serve with lime wedges or cheeks.

Tips & Variations

  • Cooking oil spray