Who doesn’t love a nacho night? This seriously tasty family favourite can be whipped up in no time at all - and using just a few staple ingredients, the base works out to be a pretty easy and cheap meal!

Feel free to play around with toppings - guacamole is always a favourite. This version has added feta, lime, coriander and onion giving the simple recipe an extra punch in flavour. If you are vegan or dairy intolerant simply swap the cheese for a dairy-free cheese alternative, or leave out entirely - it’s still totally fabulous!

A big thank you to Tiggy Ridgway for sharing this recipe with us. Tiggy has trained at culinary institute Le Cordon Bleu, studying Nutrition, Gastronomy and Food Trends at their London campus. She is a self-confessed foodie at heart, who has spent the last six year traveling globally as an International Model - and enjoying sampling all of the different cuisines along the way! For more on Tiggy, head to her recipe blog www.tiggyridgway.com or check her out on Instagram here.

Makes 3 servings
GF, vegetarian and option of being DF and vegan

1 red or brown onion, diced 
3 garlic cloves, crushed 
1/2 red capsicum, diced 
2 tsp ground cumin 
1 tsp paprika 
1/2 tsp ground chilli 
1x 400g tin tomatoes 
1x 400g tin kidney beans
1 small ripe avocado (verging on soft)
Feta (optional) 
Juice of 1/2 a lime or lemon 
1/2 punnet cherry tomatoes
1 cup grated cheddar cheese 
Fresh coriander (optional) 
A few slices of red onion 
Sour cream (optional) 
Quality corn chips


  1. For the nachos. Place a large frying pan over medium-high heat, add olive oil and toss in the sliced onion, fry off until translucent. Add crushed garlic, capsicum and spices for roughly four minutes, whilst these spices are becoming more fragrant, use a spatula to move the spices around the pan to coat the other ingredients and so they don’t burn. 

  2. Add the tin of tomatoes, and rinse out the tin with roughly 1/4 cup of water and add to the pan. Season well and simmer for 15-20 mins. 

  3. Make guacamole by mashing the avocado in a small bowl. Add some lemon or lime juice, red onion, coriander, feta and seasoning. To make the tomato salsa, chop the tomatoes in half, add red onion, seasoning and coriander. Grate the cheese.

  4. Add kidney beans for 5 minutes, and then with the back of a fork or spatula push down on the ingredients to open up the beans.

  5. Place Cc’s in a bowl, top with nacho mix then the cheese (feel free to microwave it at this stage so the cheese melts). Top with guacamole, salsa, and coriander. Serve and enjoy! Another serving option is to spread Cc’s on a lined baking tray, top with the nacho mix and cheese. Place in an oven on 170 degrees for 10 minutes or until cheese is melted. Top with the rest of the toppings and allow everyone to help themselves.


Per serving
Protein: 25.3g
Carbohydrates: 45g
Dietary fibre: 15.1g
Sugars: 13.8g
Fat: 27.9g