Easy Everyday Veggie Nachos
Nachos are a crowd favourite in school canteens, but corn chips are Occasional against the NSW Healthy School Canteen Strategy. Substitute the corn chips with toasted wholegrain wraps, add some Everyday toppings and you’ve got yourself your next best-seller!
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Method
Preheat fan-forced oven to 200°C.
Using a knife, scissors or pizza cutter, cut the wholegrain wraps into "chip" sized pieces (around 2x2cm).
Place the wrap "chips" onto a lined baking tray and bake in the oven for 5-7 minutes, or until golden.
Heat the baked beans in the microwave or on the stove, as per packaging instructions.
Evenly distribute the baked wrap chips into bowls. Top each bowl with 1/4 cup corn kernels, 1/4 cup diced tomatoes, 1/2 cup baked beans, 2 tbsp yoghurt, 2 tbsp spring onions and finally 1/4 cup cheese.
Variations
- Optional extra: Add some mashed avocado or guacamole on top.
Tips
Baked wrap chips:
- The smaller the pieces, the crispier they will be
- They will continue to harden once they are removed from the oven - make sure you take them out of the oven when they are golden and not brown!
Ingredients
Directions
Preheat fan-forced oven to 200°C.
Using a knife, scissors or pizza cutter, cut the wholegrain wraps into "chip" sized pieces (around 2x2cm).
Place the wrap "chips" onto a lined baking tray and bake in the oven for 5-7 minutes, or until golden.
Heat the baked beans in the microwave or on the stove, as per packaging instructions.
Evenly distribute the baked wrap chips into bowls. Top each bowl with 1/4 cup corn kernels, 1/4 cup diced tomatoes, 1/2 cup baked beans, 2 tbsp yoghurt, 2 tbsp spring onions and finally 1/4 cup cheese.
