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5 (2 votes)

Nachos with corn & pepper salsa

Serves 4

Prep Time 10 min

Cooking Time 20 min


  • 2tsp olive oil
  • 1 large onion, chopped
  • ½ red pepper, diced
  • ½ green pepper, diced
  • ½tsp chilli powder, plus an extra pinch to sprinkle
  • 1tsp ground cumin
  • 400g tin chopped tomatoes
  • 5 tortillas
  • Cooking oil spray
  • ¼tsp sugar
  • 400g tin lentils, drained and rinsed
  • 200g tin kidney beans, drained and rinsed
  • 1tbsp chopped fresh coriander
  • 100g reduced-fat cheese, grated
  • 200g low-fat natural yogurt, to serve


For the corn & pepper salsa

  • 198g tin sweetcorn, drained
  • ½ red pepper, diced
  • ½ green pepper, diced
  • 1 small avocado, chopped
  • 1tbsp lemon juice
  • 1tsp chopped fresh coriander


  1. Preheat the oven to 200ºC/fan 180°C/gas 6. Heat the olive oil in a medium pan and cook the onion and peppers for 3–4 min. Add ½tsp chilli powder, the cumin and tomatoes and simmer for 15 min.
  2. Meanwhile, cut the tortillas into small triangles, then spray each one lightly with oil. Sprinkle with a pinch of chilli powder. Arrange the tortilla triangles on 2 large baking trays, then bake for 3–4 min until crisp. Set aside.
  3. Add the sugar to the tomato mixture, then stir in the lentils, kidney beans and 1tbsp coriander and heat until hot.
  4. To make the salsa, combine all the ingredients in a medium bowl.
  5. Divide the tortilla triangles among serving plates. Top with the bean mixture, the cheese, the salsa and the yogurt.

Nutrition per serving

Read more on how we calculate nutrition.
498 26g 13.5g 4.4g 10.6g 18.6g 1.1g 435mg 72.4g 4.6mg

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