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Loaded nachos

Serves: 4
Prep: 10
Cook: 30

    Amp up your nachos when you are craving Mexican! This dish uses oven baked potato or sweet potato slices loaded with canned beans, corn and salsa. It is easy, healthy and a delightful blend of flavours.

    Did you know ... canned foods are cheap, delicious pantry staples that can help you meet your daily nutrition goals and veggie intake? In fact, our expert dietitians say that canned foods can be just as good for you - and in some cases even better for you - than their fresh counterparts.

    Like this recipe? Then you'll love our collection of simple, healthy and budget-friendly family meals using canned foods, frozen veggies and pantry staples!


    • 2 tablespoons olive oil
    • 1kg potato or sweet potato, thinly sliced
    • 1 red onion, diced
    • 420g can black beans, rinsed and drained
    • 1 tablespoon mild nachos spice mix
    • 420g can corn kernels, rinsed and drained
    • ½ x 300g bottled mild salsa


    1. Brush potato/sweet potato with oil and lay on a lined baking tray. Bake in a hot oven, 200°C, for 20-25 minutes or until browned and crispy.
    2. Heat remaining 1 tablespoon of oil in a frypan. Add ½ diced onion and sauté for 2 minutes or until translucent. Add beans and spice mix, sauté for a further 2 minutes or until fragrant.
    3. Add corn and remaining onion in a bowl and combine.
    4. Divide potatoes and top with equal portions of bean mixture. Sprinkle over corn and onion mix and top with salsa. Serve.


    • Store remaining spice mix in an airtight container and use at a later date.
    • Serving suggestions and alternatives: substitute potato/sweet potato for corn chips or toasted wholemeal tortillas cut in to triangles. 

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