Bean Nachos

by Tereza Poljanic

​Canned beans are a great staple to keep on hand for busy evenings and throw together dinners. These Nachos are super easy to prepare, and the addition of homemade guac and salsa makes them addictively delicious to devour. We love this recipe from whole foodie Tereza Poljanic at Teresamisu.



  • 1 bag organic corn nacho chips
  • 1 can Chantal Mexican Beans
  • 1 cup coconut yoghurt


  • 3 large ripe avocadoes
  • 1/2 red onion, finely chopped
  • Zest and juice of 2 limes
  • Pinch of Chantal chilli flakes
  • 1/2 cup coriander leaves, roughly chopped
  • Pinch of Chantal sea salt flakes
  • 1 tbsp Chantal Organics olive oil

Tomato salsa

  • 8 ripe tomatoes, finely chopped
  • 1/2 red onion, finely chopped
  • 1/2 cup coriander leaves, roughly chopped
  • 1 tbsp olive oil
  • Pinch of Chantal sea salt flakes


1. Gently heat the Mexican beans in a pan. Leave aside.

2. Make the tomato salsa. Mix tomatoes, red onion, coriander, olive oil, and sea salt in a bowl and set aside.

3. Make the guacamole. Scoop the avocados into a medium sized mixing bowl and squash with a fork. Stir through the red onion, lime juice and zest, chili flakes, coriander, sea salt and olive oil. Top with extra chili flakes, a little drizzle of olive oil, any extra coriander leaves, some sea salt, and freshly cracked pepper.

Serving Suggestions

Place a couple of handfuls of corn chips onto each serving plate. Scoop over some of the mexican beans, fresh tomato salsa, guacamole and a dollop of coconut yoghurt. Drizzle with a little olive oil, a squeeze of lime, some freshly sliced chilies if you wish, and extra coriander leaves.

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