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Rainbow Baked Nachos

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This colourful ‘all-in-one’ dinner makes an easy mid-week meal powered with plant-based protein and plenty of colourful plant foods.

Black beans are a good source of folate, potassium, iron and dietary fibre, they create a tasty base for the rich red topping of antioxidant-rich red capsicum and red onion. The creamy avocado topping provides fat-soluble vitamins, vitamin E and heart-healthy monounsaturated fats. This rainbow bake is sure to get the kids excited about eating their vegetables.

Serves 4
Prep time 15 minutes
Cook time  10 minutes
Vegetarian and Vegan suitable, Gluten Free, Nut Free, Dairy Free


  • 400g can black beans, drained & rinsed
  • 400g can diced tomatoes
  • 1 tsp ground cumin
  • ½ tsp ground chilli
  • 150g packet corn chips
  • 1 red capsicum, diced
  • ½ red onion, diced
  • 300g can corn kernels, drained & rinsed
  • 1 avocado, finely diced
  • 1 cup fresh coriander
  • 1 lime, cut into wedges

How to make

1.  Pre-heat grill to high. In a small mixing bowl, mix together the black beans, diced tomatoes, cumin and chilli. Season with salt and pepper and mix well.

2.  Scatter corn chips across the base of a deep baking dish and top with the black bean mixture. Scatter over the red capsicum, red onion and corn. Place baking dish under the grill for 6-8 minutes, or until warmed through.

3.  Remove and top with avocado, coriander and lime wedges.



Dish best served immediately.

Nutritional information

Kilojoules 1795kJ Protein 13.5 g
Carbohydrates, total
- sugars, total
8.7 g
Fat, total
- saturated fat
18.6 g
Sodium 485 mg
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