With much less fat and salt, plus an extra hit of vegies, these are go-for-it nachos.


  • 1 brown onion, finely chopped
  • 1 large zucchini, trimmed, coarsely grated
  • 2 teaspoons Mexican chilli powder
  • 2 x 400g cans red kidney beans, rinsed, drained
  • 400g can diced tomatoes
  • 100g organic corn chips
  • 50g (1/2 cup) coarsely grated reduced-fat pizza cheese
  • 130g (1/2 cup) low-fat natural yoghurt
  • Thinly sliced spring onions (shallots), to serve
  • Fresh coriander leaves, to serve


  1. Spray a large saucepan with oil and heat over medium heat. Cook onion and zucchini, stirring occasionally, for 5 minutes or until soft. Stir in the chilli powder for 1 minute. Stir in the beans and tomato. Simmer for 10 minutes or until the mixture thickens. Use a fork to lightly mash the beans.
  2. Preheat grill on high. Divide bean mixture among four 350ml baking dishes. Arrange corn chips around the edge of each dish and sprinkle with cheese. Cook under grill for 5 minutes or until the cheese melts.
  3. Top with the yoghurt and sprinkle with the spring onion and coriander.