Nachos with invisible beans

Nachos with invisible beans




  • 200g packet corn chips
  • ½ cup refried beans
  • 1 cup tomato passata or salsa
  • 2 cups grated cheese
  • 1 avocado, peeled, seeded and diced
  • ½ cup sour cream


Preheat oven to 180°C. Combine the beans and tomato passata (or salsa) until well combined and smooth. Spread a layer of corn chips on an oven-proof dish.

Sprinkle with 1/3 of the tomato mixture and 1/3 of the cheese. Repeat another two layers. Place in oven for 5-10 minutes until cheese is golden.

Serve immediately with avocado and sour cream.

Serving Suggestions



  • Number 1 son prefers his food at or below room temperature. If your kids are the same, make a separate platter for them and cook first so it can cool while yours is cooking, then you can all eat together.
  • We don’t do tomato salsa in our house (it has bits in it), so I use a tomato passata and call it tomato sauce. They will never know.
  • Check the nachos to see whether this recipe can also be made nut-free.

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