Dinner + Easy Healthy Recipes + Gluten Free + Health & Lifestyle + JSHealth Bowls + Lunch + Lunch/Dinner + Nutritious Foods + Vegetarian

Nachos Nourish Bowl Recipe

12 October 2021
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Two of my favourite things – Mexican and nourish bowls – come together in this delicious nachos-inspired dish. It’s zesty, creamy, spicy and fresh all at once, plus loaded with protein, fibre and good fats. To make it vegan-friendly, use plant-based substitutes for yoghurt and cheese, or simply omit.

 Serves: 2 


  • 2 tsp extra virgin olive oil
  • ¼ red onion, diced
  • 1 garlic clove, crushed
  • 2 tsp cumin powder
  • 2 tsp sweet paprika
  • 1 400g tin black beans, rinsed & drained
  • 1 head cos lettuce, shredded
  • 2 handfuls corn chips
  • ½ cup corn kernels, we used frozen
  • ½ avocado, smashed
  • 3 tbsp Greek yoghurt, optional, or coconut yoghurt for dairy-free
  • 40g (1.4oz) cheddar cheese, grated, omit for dairy-free
  • 6 jalapeno slices

For the salsa

  • 10 cherry tomatoes, quartered
  • ½ cucumber, diced
  • 1/8 red onion, diced
  • ½ lime, juiced
  • 1/8 bunch coriander, leaves shredded



  1. Heat the extra virgin olive oil in a non-stick pan over a medium high heat. Add the red onion, garlic, cumin and sweet paprika and sauté for 2-3 minutes or until the onion has softened.
  2. Add the black beans to the pan with a splash of water. Season with sea salt and black pepper. Sauté for a further 3-4 minutes.
  3. To make the salsa, combine all of the ingredients in small bowl and stir to combine. Season with sea salt and black pepper.
  4. To assemble your nacho bowl, arrange the shredded cos lettuce and corn chips across the base of 2 serving bowls. Add the bean mix, corn kernels and salsa. Top with smashed avocado, Greek yoghurt, cheddar cheese and jalapeno slices.                                                                                                                                                    

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