Great for Kids

Bean & Vegetable Nachos


A lighter version, packed with vegetables making these tacos a great vegetarian alternative

Prep time:10 mins

Cook time:10 mins

Serves: 4


  • ½ x 30g packet taco seasoning
  • 400g can chopped tomatoes
  • ½ x 500g packet frozen Birds Eye Country Harvest - Garden Mix, cooked following packet directions
  • 300g can Edgell Red Kidney Beans, drained
  • 1 pita bread cut into 12 wedges
  • 1 cup grated low fat tasty cheese
  • 1 small avocado, finely chopped
  • Light sour cream, for serving
  • Finely chopped fresh parsley, for serving


Step 1

Combine taco seasoning and tomatoes in a saucepan and cook over a medium heat until mixture boils and thickens, stirring occasionally. Stir in cooked Birds Eye Country Harvest Vegetables and Edgell Red Kidney Beans. Spoon into 4 individual shallow ovenproof dishes.

Step 2

Arrange pita wedges on top of each dish. Sprinkle with cheese and grill until cheese has melted. Serve with avocado and a spoonful of sour cream.

Tasty Tip!

Serve in warmed taco shells, if desired.

Bean  Vegetable Nachos
User rating:
  • 4

Featured in this recipe

  • Red Kidney Beans 300g

    Red Kidney Beans 300g

Recommended Recipes

  • Cauldron Soup

    Cauldron Soup

  • Lamb And Chick Pea Burgers

  • Couscous Crusted Chicken  Corn Patties

    Couscous Crusted Chicken & Corn Patties