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Serves: 2 people
Prep time:



  • 1 tbs oil
  • ½ brown onion, diced
  • 1 garlic clove, crushed
  • 1 small red chilli, sliced
  • 1 x 305g Can Campbell’s Spaghetti Sauce- with beef
  • 1 ripe avocado
  • 1 tbs greek style yoghurt
  • 2 tsp lemon juice
  • Salt and pepper
  • 1 can black beans, drained, rinsed
  • 1 tomato, deseeded, cut into small dice
  • ½ small red onion, cut into small dice
  • 20ml red wine vinegar
  • 200g corn chips
  • 60g grated cheddar cheese
  • 2 tbs sour cream


  1. Preheat oven to 180°C.
  2. Heat oil in a medium sized saucepan, add onion, garlic and chilli and sauté for 3 minutes or until onion is soft. Add spaghetti sauce to onion mixture. Cook for 5 minutes on a low heat or until meat sauce is heated through. Set aside.
  3. In a medium bowl, mash avocado, stir through yoghurt, lemon juice and salt and pepper to taste. Set aside.
  4. In a medium bowl combine black beans, tomato, red onion, and vinegar. Set aside.
  5. To assemble nachos, place 100g corn chips in a dinner bowl, spread 152g of spaghetti sauce over corn chips, sprinkle 30g of cheese over spaghetti sauce. Bake in the oven for 10 minutes.
  6. Remove from oven, take care as bowl will be hot.
  7. Place 1 tbs sour cream on top of spaghetti sauce, 1 tbs of guacamole, and 2 tbs of black bean salsa.