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Vegetarian Nachos with Guacamole

Gather friends round this guilt-free nachos recipe by Weight Watchers chef, Lucy Kelly.


  • 1 large red capsicum, finely chopped

  • 35g packet salt-reduced taco seasoning mix

  • 400g can unsalted red kidney beans, rinsed, drained

  • 400g can crushed tomatoes

  • 1 small avocado, stone removed

  • 1 medium tomato, finely chopped

  • ½ small red onion, finely chopped

  • 1 fresh long red chilli, deseeded, finely chopped

  • 1 tbs lime juice

  • 150g low-fat oven-baked corn chips

  • 2/3cup (80g) Weight Watchers Grated Tasty Cheese


  • 1.

    Heat a large oil-sprayed non-stick frying pan over high heat. Cook capsicum, stirring, for 5 minutes or until softened. Add seasoning and cook, stirring, until fragrant. Add beans, tomatoes and ½ cup (125ml) water. Bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until sauce has thickened.

  • 2.

    Meanwhile, roughly mash avocado in a bowl. Add tomato, onion, chilli and juice. Stir to combine and then set aside.

  • 3.

    Preheat grill. Divide corn chips into flameproof serving bowls. Cover with bean mixture and sprinkle with cheese. Grill until the cheese melts. Top with guacamole and serve immediately.


Serving suggestion: Add a 0 POINTS value green salad. Dress with 2 teaspoons each of olive oil and balsamic vinegar and allow 1 ProPoints value per serve.

TIP: Finely chop a few sprigs of fresh coriander leaves and stir through your guacamole for more zesty flavour.

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