Teach your kids healthy eating with these easy-to-assemble vegetarian nachos.


  • 1 x 230g pkt corn chips
  • 1 x 400g can diced Italian tomatoes, drained
  • 1 x 300g can red kidney beans, rinsed, drained
  • 2 tablespoons coarsely chopped fresh coriander
  • Salt & freshly ground black pepper
  • 1 small ripe avocado, halved, stone removed, peeled, sliced
  • 120g (1 cup) 50 per cent reduced-fat grated cheese (Bega So Light brand)
  • 1 x 100g pkt baby leaves salad mix


  1. Preheat oven to 220°C. Kids' task: Divide the corn chips among four square 500ml (2-cup) capacity ovenproof dishes. Combine the tomato, beans and coriander in a medium bowl. Season with salt and pepper. Spoon tomato mixture evenly over the corn chips. Top with the avocado and sprinkle evenly with cheese.
  2. Bake in preheated oven for 10 minutes or until cheese melts and the tomato mixture is hot. Remove from oven. Serve immediately with salad leaves.