Healthy Four Bean Nachos

Our household favourite healthy vegan nachos. These are simply delicious and packed full of nutritional value, unlike regular nachos. If you are not vegan you can just top with regular cheese.. although I always recommend following a dairy free lifestyle anyway.

Super easy, quick and delicious! A winning combo. Give them a try!

Prep time

10 mins

Cook time

40 mins

Total time

50 mins




  • 1 tablespoon olive oil

  • 1 large brown onion, finely chopped

  • 1 small red capsicum, diced

  • 1 small green capsicum, diced

  • 2 cobs of corn, kernels removed

  • 400g can diced tomatoes in juice

  • 420g can four-bean mix, rinsed and drained (ensure refined sugar free)

  • 1/2 teaspoon Tabasco sauce

  • 1 x 156g packet Sun Rice Wild Rice Chips

  • 1 cup shredded vegan cheese

  • 1/2 avocado, peeled, cored

  • 2 tablespoons lemon juice

  • Top with your choice of red onion and / or jalapenos etc


  1. Heat oil in a large heavy-based frying pan over medium-high heat. Add onion and cook, stirring, for 2 to 3 minutes or until onion is tender.

  2. Add red and green capsicum, corn kernels, tomatoes, beans and Tabasco. Season with salt and pepper. Bring to the boil. Reduce heat to medium and simmer for 20 to 25 minutes, or until vegetables are tender and beans are heated through.

  3. Preheat oven to 200°C. Arrange corn chips on heatproof serving plates. Sprinkle with half of the cheese. Spoon over bean mixture. Sprinkle with remaining cheese. Bake for 10 minutes or until corn chips are crisp and cheese is melted.

  4. Place avocado into a bowl. Add lemon juice and mash. Dollop over dish and serve.