Starters & Light meals

Green nachos with spiced beans

20 minutes
20 minutes
Wine/Spirit Pairing
Le Riche Chardonnay 2018

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  • For the guacamole:
  • 6 Hass avocados, peeled and stoned
  • 1 small green pepper, finely diced
  • 1 garlic clove, minced
  • 6 lemons, juiced
  • 2 T olive oil
  • salt, to taste
  • For the spiced beans:
  • 2 T olive oil
  • 1 400 g can butter beans, drained
  • 1 t ground cumin
  • 1 T chipotle seasoning
  • 1 cup baby spinach, tightly packed
  • 1 t dried oregano
  • 1 t brown sugar
  • oil, for frying
  • 6 tortilla wraps, cut into triangles
  • 1 250 ml tub sour cream
  • Woolworths coriander pesto, for serving
  • chilli flakes, a pinch
  • 2 limes, zested and juiced

1. Combine all the guacamole ingredients in a bowl using a potato masher. Set aside until ready to use.
2. To make the spiced beans, heat the olive oil in a pan. Fry the butter beans until they start to caramelise a bit. Add the remaining ingredients except the baby spinach and gently caramelise for a further 5 minutes. Add the spinach and sauté just until it begins to wilt. Season to taste.
3. Heat the oil for frying to 160°C. Fry the tortilla until golden brown and crispy. Drain on kitchen paper.
4. Arrange the tortilla crisps on a platter, dollop generously with the guacamole and sour cream and top with the beans. Finish off with lashings of coriander pesto, chilli flakes, lime juice and zest.

Cook's note: I used shop-bought flour wraps for a twist on regular nachos, but feel free to use any nacho chip you fancy.

Find more Mexican recipes here.

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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