Chilli Bean Nachos

This is one of my favourite dishes to make. It is so easy, tasty and full of beans. What’s not to love?

Continuing on from my Mexican post, I made this last night and still have a little bit left over. My new favourite ingredient is Passata. It is essentially liquidised tomatoes. Up until now I had been using tins of chopped tomatoes and they were always too watery. NO MORE! I used passata in my lentil bolognese recently and it made the recipe even more rich in colour and taste. I highly recommend it. There is also something about Mexican food that I just crave when I’m hungover but I always feel a bit better if I make it at home and know what all the ingredients are. So it is pretty healthy in the grand scheme of things.

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So here is the delicious bean recipe. Peppers are optional as is anything you may not like. Mushrooms for example. Leave out the cheese for a vegan option. Also the nachos are a seedy wholemeal wrap cut into triangles and baked in the over for about ten minutes. Keep an eye on them though. I accidentally incinerated the first wrap…



  • Sliced Mushrooms
  • Chopped Red Pepper
  • Tin of Black Beans
  • Tn of Mixed Beans or Kidney Beans
  • Half a carton of Passata
  • 1 Teaspoon Turmeric
  • 1 Teaspoon Cumin
  • 1 Teaspoon Paprika or Smoked Paprika
  • A few Chilli Flakes
  • Grated Cheese
  • Jalapeno Peppers
  • Half a Sliced Avocado
  • Half a Red Onion
  • 1-2 Cloves of Garlic


  1. Stir Fry your Onion, Peppers, Mushrooms and Garlic until soft.
  2. Add the Turmeric, Chilli flakes, Cumin, Paprika and mix in the pan.
  3. Add the tins of Beans and the Passata to the frying pan.
  4. Let simmer for about 10-15 minutes, stirring every so often.
  5. Serve on the baked Nachos and top off with the Cheese, Jalapeños and Avocado.

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