Rainbow Loaded Nachos

1 hr

4 Servings

Rainbow Loaded Nachos


Knife, chopping bard, baking tray with parchment, grater, pastry brush, 2 mixing bowls


Set grill to high

Prep the tortillas:

  • coat both sides of the tortillas with the oil and spice mix

  • place under grill until lightly toasted both sides

  • cut into quaters and set aside

Prep the salsa:

  • Chop onion and garlic finely, place in bowl and squeeze over with lime to reduce raw taste

  • Pierce the tomato skins and blanche in boiling water until the water returns to boil and skins begin peeling away

  • Run under cold water, remove skins and chop into small cubes

Prep the guacamole

  • Half the avocados, remove seed and score lines vertically and horizontally

  • using a spoon, scoop out flesh and add to a bowl

  • Squeeze with lime, crush garlic, and mash to combine with a fork

  • chop spring onions and add to the bowl

  •  and add salt, pepper and oil

Assemble nachos

  • form a layer of nachos on the base of a roasting tin, 

  • cover with cheese, and any toppings that are to be grilled (beans/chicken/some of the salsa/sweetcorn)

  • Place under grill for a few minutes, until cheese is bubbling and nachos are toasted (careful not to burn)

  • Load up with fresh toppings, such as salsa, sour cream/ yoghurt, guacamole, herbs.


For the Nachos

  • 6 flour tortillas (wholewheat if poss)

  • 1 tsp cajun spice (or harssa/ paprika)

  • olive oil


  • 1/2 red onion

  • 1 garlic clove

  • 4 large tomatoes

  • 1/2 lime


  • 2 ripe avocados

  • 2 spring onions

  • 1 clove garlic

  • 1/2 lime

Your choice of Toppings:

  • 100g cheddar cheese

  • 50g sour cream/ greek yoghurt

  • Handful of fresh herbs: Coriander/ Mint

  • 1 red onion

  • 50g cooked sweetcorn

  • 100g refried beans

  • 100g cooked chicken pieces

  • 6 cherry tomatoes